Enjoy the flavors of Punjabi cuisine with this keto-friendly twist on Tandoori Fish Tikka. The combination of aromatic spices and tender fish makes it a delightful dish for any occasion.
Ingredients: 500g white fish fillets, cut into chunks. 1/4 cup Greek yogurt. 2 tablespoons lemon juice. 2 tablespoons tandoori masala spice mix. 1 tablespoon ginger garlic paste. 1 teaspoon turmeric powder. 1 teaspoon chili powder. 1/2 teaspoon ground cumin. 1/2 teaspoon ground coriander. Salt, to taste. Fresh cilantro, for garnish.
Instructions: Toast the spices ginger garlic paste, turmeric powder, chili powder, ground cumin, ground coriander, and salt in a bowl. Then add the Greek yogurt and lemon juice. Coat the fish chunks well with the marinade after you add them. Put the mixture in the fridge for at least 30 minutes to marinate. Start by heating the oven up to 400F 200C. Skewer fish that has been marinated. Put the skewers on a baking sheet that has parchment paper on it. The fish should be baked in a hot oven for 15 to 20 minutes, or until it is cooked all the way through and has a light charred edge. Add fresh cilantro as a garnish before serving.
Prep Time: 40 minutes
Cook Time: 20 minutes
vijay ramesh