Ingredients with Measurements:
- 500g boneless fish fillets
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- 2 tbsp lemon juice
- 2 tbsp oil
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. Cut the fish fillets into 1-inch cubes and set aside.
2. In a bowl, mix together the yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, salt, lemon juice, and oil.
3. Add the fish cubes to the marinade and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
4. Preheat the grill or oven to 400°F.
5. Thread the fish cubes onto skewers and place them on the grill or oven rack.
6. Grill or bake the fish for 10-12 minutes, turning occasionally, until cooked through and lightly charred.
7. Serve hot with lemon wedges and mint chutney.
Time:
Preparation time: 15 minutes
Marinating time: 1 hour
Cooking time: 10-12 minutes
Temperature:
Grill or oven: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 8g
Carbohydrates: 6g
Protein: 25g
Substitutions for ingredients:
- Fish fillets can be substituted with chicken or paneer.
- Greek yogurt can be substituted for plain yogurt.
- Mint chutney can be substituted with tamarind chutney or tomato ketchup.
Variations:
- Add diced onions, bell peppers, and tomatoes to the skewers for a colorful and flavorful twist.
- Use different spices or spice blends to create different flavor profiles.
- Substitute the fish with shrimp or scallops for a seafood variation.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning.
- Use a grill basket or foil to prevent the fish from falling through the grill grates.
- Use a meat thermometer to ensure the fish is cooked to an internal temperature of 145°F.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-12 minutes or until heated through.
Presentation ideas:
Serve the skewers on a platter with lemon wedges and mint chutney. Garnish with fresh herbs.
Garnishes:
Fresh herbs, such as cilantro or parsley.
Pairings:
Serve with naan bread or rice pilaf.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the fish is sticking to the grill, brush the grill grates with oil before adding the skewers.
- If the fish is not cooking evenly, rotate the skewers or move them to a cooler part of the grill.
Food safety advice:
- Always wash your hands and utensils before handling raw fish.
- Cook fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Dahi Machha Tikka is a popular Indian appetizer that originated in the northern region of India. It is typically made with boneless fish marinated in a yogurt-based marinade and grilled or baked until tender and flavorful.
Flavor profiles:
Dahi Machha Tikka is a spicy and tangy dish with a creamy yogurt marinade and bold Indian spices.
Serving suggestions:
Serve as an appetizer or main dish with naan bread or rice pilaf.
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Region: Indian