Lahori fish tikka

As I was growing up, I didn't like eating fish. It was either too fishy or too flaky for me. Mamma would make fish and chips for us occasionally and I just would never be able to finish it. I'd devour the corn, the garlic bread or baked/mashed potatoes/fries, anything that was on the side but the fish.

It was much later in life that I started to really enjoy eating seafood. Way back when I was in culinary school, going from not eating fish to eating all kinds of #seafood. #Lahori #fish #tikka is one of my absolute favourite ways to eat fish now. In fact, there was a time I'd eat this twice a day, everyday! YUP!

It's just such a wholesome dish. Like a hug on the inside. #Barbecued #fillets of fish, slightly charred at the corners, and moist on the inside with a crispy exterior. And the best way to eat it? Squeeze some lemon juice, and a dash of chat masala! My mouth is already watering typing this.

Please try this, you won't regret it. It can be the perfect protein, packed with nutrients to put on your dinner table for #iftar after a day of fasting!

Happy #Ramadan everyone!

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Ingredients

• 1.5 kg fish of your choice cut to 1.5 inch length wise

• 1/8th cup lemon juice & some extra to drizzle on top

• 1 tbsp coriander seeds

• 1/2 tbsp crushed chilli flakes

• 1/4 tsp turmeric

• salt to taste

• 1-2 tbsp chickpea flour

• chaat masala to sprinkle

• Skewers if you wish to barbecue or grill

Method

• Clean and wash your choice of fish, should be any kind of firm white fish

• Cut about 1.5 inch strips length wise

• Pat dry and set aside

• Till the fish is basking in the fridge, roughly crush whole coriander seeds using mortar and pestle

• In a dry bowl whisk lemon juice, dry spices except for the chaat masala together and fold in the fish

• Marinate for a few hours

• Now, if you wish to barbecue or grill, fold in chickpea flour just before you put strips on skewers

• Around 4-5 strips to 1 long skewer, if you have short skewers you can use individual ones and set them out on a nice little platter as an appetizer

• If you wish to just grill them as is, dust the flour right before you put the fillets on a heated grill pan

• You can also pan sear these if you wish (sear on both sides to achieve a nice colour and crisp exterior, then cover for a few minutes to cook on the inside to get your liking of done-ness

• Or bake!

• Sprinkle with chaat masala and lemon juice and devour with your choice of chutney!

PS: Tamarind mint chutney tastes the best paired with #Lahorifishtikka, if you'd like the recipe click here