Moti Mahal Cook Book by Monish Gujral

Author:Monish Gujral [Gujral, Monish]
Language: eng
Format: epub
ISBN: 9788184758092
Publisher: Penguin Books Ltd
Published: 2012-05-24T00:00:00+00:00

MACHCHI TIKKA MASALA

FISH KABAB IN A RICH TOMATO GRAVY

Serves: 2-3

The British Foreign Secretary, Sir Robin Cook, while addressing a think tank in London in April 2001, claimed that murgh tikka masala was one of Britain’s national dishes. This led to great speculation regarding the origin of this awesome, delicious dish. A majority indicated that it was derived from the butter chicken, created by Moti Mahal’s Kundan Lal Gujral, almost 60 years ago.

I took the liberty of reinventing the dish by substituting fish for the chicken and the result was phenomenal, as you would taste after trying my recipe below.

500 gms boneless sole, cut into 3" cubes

1 tbsp lime juice

2 tbsp gram flour (besan)

Refined oil for basting

1 tbsp chaat masala (commercial)

First marinade:

2 tbsp lime juice

1 tsp salt

1 tsp red chilli powder

Second marinade:

1 tsp ginger paste

2 tsp garlic paste

3 tbsp yogurt, whisked

½ tsp ajwain

1 tsp dried fenugreek leaves (kasuri methi)

2 drops red food colour (optional)

Gravy:

As given for seekh kabab makhani masala (see Seekh Kabab Makhani Masala)

Wash fish thoroughly and pat dry. Rub fish with lime juice, wash and pat dry again.

Combine all ingredients for first marinade. Rub into fish and set aside for 30 minutes.

Combine all ingredients for second marinade. Rub into fish. Sprinkle in gram flour, mix gently, till well blended and set aside for 30 minutes.

Fix fish on to skewers, 1" apart, and roast in a preheated tandoor, regular oven or grill, as given on Cooking in a Tandoor for about 10 minutes initially, and 3-4 minutes after draining and basting with oil.

Slip fish off skewers and set aside.

Make a gravy as given for seekh kabab makhani masala (see Seekh Kabab Makhani Masala) and mix fish into it.

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