Name: Tikka-style fish
Cook time: 16 min
Total time: 26 min
Yield: 6
Cuisine: Indian
Ingredients: 2 tbsp finely grated fresh root ginger; 4 garlic cloves finely grated or crushed; 2 whole sea bream or red snapper (about 900g/2lb each) or 6 fish steaks like tuna; 6 tbsp plain yogurt; 2 tbsp olive oil; 2 tsp turmeric; 2 tsp mild chilli powder; 3 tsp cumin seed

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Tikka-style fish

Tikka-style fish

Sara Buenfeld

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Serves 6

Easy

Prep: 10 mins

Cook: 16 mins

A star rating of 4.7 out of 5.16 ratingsRate

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Perfect for the barbecue - but don't let that stop you using the oven if the typical English weather arrives - use whichever fish you prefer

Easily doubled

Easily halved

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A star rating of 4.7 out of 5.57 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp finely grated fresh root ginger
4 garlic cloves

finely grated or crushed
2 whole sea bream

or red snapper (about 900g/2lb each) or 6 fish steaks like tuna
6 tbsp plain yogurt
2 tbsp olive oil
2 tsp turmeric
2 tsp mild chilli powder
3 tsp cumin seed

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Nutrition: per serving

kcal266
fat11g
saturates2g
carbs4g
sugars1g
fibre0g
protein39g
salt0.67g

low

Method

step 1

Slash the skin of the whole fish, if using, on each side with a sharp knife. Mix the ginger and garlic, season with salt, then rub all over the fish.
step 2

Mix the yogurt with the oil, spices and seasoning. Use to coat the fish inside and out, then chill until ready to cook.
step 3

TO BARBECUE: Cook straight on the rack (or on foil if you are afraid of it sticking) for 6-8 mins each side for the whole fish, or 3-4 mins for the tuna steaks. Cooking time will depend on how hot your barbecue is when you start.

Recipe from Good Food magazine, July 2007

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A star rating of 4.7 out of 5.16 ratings

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