Fish Tikka | फिश टिक्का बिना तंदूर | Easy restaurant style recipe at home | Chef Ranveer Brar
SPICY FISH TIKKA - ekdum restaurant style spicy fish tikka, without tandoor or oven. Try my recipe step by step for the perfect fish tikka
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FISH TIKKA
Preparation time 15 minutes
Cooking time 7-10 minutes
Serving 2
Ingredients
For First Marination
250 gms Fish , cut in big cubes , मछली
1 tsp Ginger-Garlic juice , अदरक लहसुन का रस
Salt to taste , नमक स्वादानुसार
For Second Marination
1 ½ tbsp Mustard oil , सरसों का तेल
Salt to taste , नमक स्वादानुसार
½ tsp Ginger-Garlic paste , अदरक लहसुन का पेस्ट
¼ tsp Carom seeds , अजवाइन
1 tsp Degi red chilli powder , देगी लाल मिर्च पाउडर
¼ tsp Turmeric powder , हल्दी पाउडर
1 tbsp Gram flour , बेसन
2 heaped tbsp Hung Curd , टंगा हुआ दही
1 fresh Green chilli, finely chopped , हरी मिर्च
1 tbsp Mint leaves, chopped , पुदीने के पत्ते
For Marinating Veggies
½ medium Onion, diced , प्याज
¼ medium Red bell pepper, diced , रेड बेल पेपर
¼ medium Green bell pepper, diced , ग्रीन बेल पेपर
Salt to taste , नमक स्वादानुसार
¼ tsp Black pepper powder , काली मिर्च पाउडर
½ small Lemon juice , नींबू का रस
½ tbsp Mustard oil , सरसों का तेल
For Special Fish Masala
1 tbsp Dried Mango powder ,आमचूर पाउडर
¼ tsp Degi red chilli powder , देगी लाल मिर्च पाउडर
A pinch Asafoetida , हींग
¼ tsp roasted Cumin powder , भुना जीरा पाउडर
½ tsp Black pepper powder , काली मिर्च पाउडर
⅓ tsp Cardamom powder , इलायची पाउडर
¼ tsp Dried Fenugreek leaves , कसूरी मेथी
Other Ingredients
2 tbsp Oil for frying , तेल तलने के लिए
Burning Coal , जलता हुआ कोयला
1 tsp Ghee , घी
Green chutney , हरी चटनी
Lemon wedges , नींबू
Onion rings coated with fish masala , प्याज के छल्ले मछली के मसाले मे लिपटे हुए
Fresh Coriander leaves , ताजा धनिया पत्ता
Process
For First Marination
In a bowl add fish, ginger-garlic juice, salt then mix everything and keep aside for 12-15 minutes.
For Second Marination
In a bowl add, mustard oil, salt, carom seeds, ginger-garlic paste, degi red chilli powder, turmeric powder, gram flour, hung curd, green chilli, mint leaves and mix everything properly.
Now add and mix the marinated fish in the second marination until properly coated and keep aside for 10-12 minutes.
For Marinating Veggies
In a bowl add onion, red bell pepper, green bell pepper, mustard oil, salt, black pepper powder, lemon juice and mix everything then keep aside for further use.
For Cooking Fish Tikka
On a wooden or metal skewer put one bell pepper then a marinated fish then a onion then again a marinated fish and one more bell pepper on top.
Repeat this process for the rest of the skewers.
Now heat oil on a grill pan and place these skewers in it and cook on medium heat until golden brown from all sides.
Remove on a plate or a bowl then place a burning coal in a small metal bowl and add ghee on it then cover and let it smoke for 5-8 minutes.
Remove and serve hot with green chutney, lemon wedges, onion rings coated with fish masala and garnish with coriander leaves.
For Special Fish Masala
In a bowl add dried mango powder, degi red chilli powder, asafoetida, roasted cumin powder, black pepper powder, cardamom powder, dried fenugreek leaves and mix everything properly and keep aside for further use.
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Authentic Thai Grilled Fish Recipe (Pla Pao ปลาเผา) - Thai Recipes
Get all the details for this Thai grilled fish street food recipe (pla pao ปลาเผา) right here:
One of my favorite ways to eat a whole fish is by grilling it the Thai way. On the streets of Thailand you'll find pla pao (ปลาเผา), or Thai grilled / roasted fish, all over the places. It's a common meal, and especially goes well with a plate of som tam (green papaya salad) and a couple of baskets of fresh sticky rice.
For this Thai grilled fish recipe (pla pao ปลาเผา), I made the two most common types of fish which you'll find on the streets of Thailand: a a red hybrid tilapia known in Thai as pla tabtim (ปลาทับทิม), and a snakehead fish known as a pla chon (ปลาช่อน). Both of them are common and widely found in Thailand, but most of the time, and especially when I make it myself, I overall prefer the pla tabtim. In the US when I went to the Asian supermarket, I also found both of these fish available, so hopefully you'll be able to find them wherever you are. You could also substitute this recipe for other types of firm whole fish.
If you buy your fish from the butcher, you should try to have them (or you can do it back at home) remove the gills and guts from the gills, and not cut open the belly - that way you can stuff the fish with the extra ingredients without everything falling out the bottom of the fish. Another tip for this recipe is that if you can keep the fish with the scales on, that's better for the grilling process. So keep the scales on
Along with the fish itself, one of the most important components of a Thai pla pao is the seafood sauce, which in Thai is known as nam jim seafood. The sauce is pretty simple to make, but it has so much incredible flavor from the garlic, chilies, and fish sauce.
For the fish
2 whole fish (also 1 fish works fine, just reduce ingredients)
½ kilo of salt (big grain if possible)
2 tablespoons of all purpose flour
About 1 tablespoon of water
4 - 6 stalks lemongrass
small handful of kaffir lime leaves
For the sauce seafood
6 tablespoons fresh lime juice
3 tablespoons water
2 tablespoons fish sauce
1 tablespoon sugar
½ teaspoon of salt
15 cloves of garlic
20 Thai bird chilies (prik kee noo suan พริกขี้หนูสวน)
This Thai grilled fish street food recipe (pla pao ปลาเผา) should take about 15 or 20 minutes to get everything ready, and then it will need to be on the grill cooking for about 45 minutes to 1 hour, depending on how hot your fire is, and how big your fish are.
Enjoy this Thai street food recipe, and let me know how yours turns out!
Music in this video courtesy of Audio Network.
Check out my full Thai pad see ew recipe for further ingredients and instructions:
Authentic Thai recipes:
Free Thai street food guide:
Eating Thai Food Guide:
Bangkok 101 Guide:
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