Maunika Gowardhan is an Indian chef, food writer and author of Indian Kitchen: Secrets of Indian Home Cooking. Follow her on Instagram @cookinacurry
Hariyali fish tikka
45 MINUTES + RESTING + MARINATING | SERVES 4
EASY
Hariyali means ‘green’ and the vivid colour in this tikka comes from the amount of vibrant herbs in the marinade. Using basil gives it a refreshingly distinct taste and there are spicy notes from white pepper and green chillies. I have used salmon, although any firm fish would work well.
ginger 2cm piece, finely grated
garlic 3 cloves, crushed
lime juice 1 tbsp
ground white pepper 1⁄2 tsp
neutral oil (such as sunflower or groundnut) 2 tbsp
skinless salmon fillets 500g, cut into 4cm chunks
chaat masala to garnish
red onion thinly sliced and tossed with lime juice to serve
mango chutney to serve lime wedges to serve
MARINADE
coriander 1 /2 a large bunch, roughly chopped
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