SpoonFul of Surprise
Sundays were always fun-loving days of the month; as Mom used to cook our favourite food. One of our fondest memory is when we used to eat fish. I was almost 9 years old and my sister was around 10-11 months. Every Sunday Dad would visit market to buy fish (sometimes it would be chicken) and weekly vegetables whereas Mom used to be busy with her house chores.
So the funnier part of the story begins here. My sister was very much fond of fish since the day she tasted it for the first time. I remember whenever I used to tell her that Dad went to buy fish (“Fisshy” in her baby language) she would crawl everywhere around the house in excitement. Mostly on Sunday, the responsibility to feed her was on my shoulders; 😎 so she doesn’t disturb us while we eat and play with her toys peacefully.
But this little creature😉was very smart. Whenever I used to feed her fish, she would eat with a giggle on her face. But when it was the turn of rice either she would crawl away or throw tantrums, such that no one could feed her anything other than fish. This became an every Sunday Task. Even if she ate quite well on weekdays; Sundays were always troublesome. Once Mom got an idea; she asked me to take a spoon and keep a small piece of fish in front and some rice behind it. So when I fed her she would enjoy it. Finally, this clever plan made by Mom was successfully executed by me. This continued for many months until she realized that we have been fooling her with both rice and fish in one spoon, but by the time she had already started loving the taste of both in a spoon. Down the years she still enjoys eating fish with rice. Even today whenever we get fish on Sunday’s we recall this moment and laugh a lot.
Hence we have dedicated this dish to all “SpoonFul of Surprise” Sundays.
Various stories are surrounding the invention of Tikka Masala. The small pieces of Tikka came into existence during the reign of Emperor Babur. When he was sick and could not eat meat with bones; he ordered his Chef to remove the bones before cooking the meat in the Tandoor. The resulting delicacy was Tikka.
The story of Tikka Masala started in the year 1970 in Glasgow’s Shish Mahal Restaurant owned by Ali Ahmed Aslam. Mr Ali was suffering from a stomach ulcer in those days; so he was on a liquid-based diet. One day a customer complained that the served chicken dish was too dry. At that time, Mr Ali was enjoying a plate of tomato soup. So he thought of modifying the dry chicken dish with a touch of his tomato soup sprinkled with some spices. The customer was so overjoyed after tasting the dish he kept returning time after time with his family and friends. And so the dish Chicken Tikka Masala was born.
All these years the Chicken Tikka Masala was recreated with various versions of proteins. Fish Tikka Masala, Paneer Tikka Masala, Soy Tikka Masala, Tofu Tikka Masala, Mushroom Tikka Masala.
Cuisine: Indian /Bangladeshi /Scottish
Course: Main Course as with Tikka Masala/Gravy OR Starters/Entrée/Appetizer with only Tikka
Servings: 3-4 people
Preparation Time: 10 to 15 minutes
Cooking Time: 75-80 minutes
Cooking Method: Grilling
- Sea Bass/ Bass: 500gm (Boneless Preferred)
Please Note: We are using Sea Bass as our Fish Source for this recipe. We can also use other Fish Source like Prawns, Salmon, King Fish, Rohu and Catla.
- Lemon Juice: 1tsp or ½ small lemon juice
- Salt: 1tsp or as per taste
- Ginger Garlic Paste: 2tsp
- Yogurt: 1/4 cup
- Red Chilly Powder: 1-2 tsp
- Turmeric Powder: a small pinch
- Cumin Powder: 1tsp
- Coriander Powder: ½ tsp
- Black Pepper Powder: ¼ tsp
- Oil: 1tsp
For Dhungar/Charcoal Smoke
- Ghee: 1tsp
- Cloves: 2
- Charcoal pieces: 1 Big or 2 small
- Whole Spices: (Bay Leaves -2, Black Cardamom -1, Green Cardamom -2, Cloves-2, Black Pepper-4, Start Anise -1)
- Onion: 2 Medium Size (Finely Chopped)
- Tomato: 2 Medium Size (Finely Chopped)
- Fresh Cream: 2Tbsp
- Cashew Paste: 1 Tbsp
- Turmeric Powder: 1 pinch
- Red Chilly Powder: 1tsp
- Kashmiri Chilly Powder: 1 tsp
- Salt: 2tsp or as per taste
- Oil: 4tsp
- Chopped Coriander
- Bowls for Marination.
- Kadhai/Non-Stick Pan for Gravy.
- Kitchen Tongs for lifting Charcoal.
- Glass Bowl or any Metal Bowl with Closed Fitted Lid for Dhungar/Charcoal Smoke.
- Grill Pan/Tawa (Non-Stick Preferred) for Grill.
- Flipper Spoon for Grilling.
- Ladle for Gravy.
- Clean fish and dap with Kitchen Towel /Tissue to soak moisture.
- Marinate fish with lemon juice and salt.
- Keep for a minimum of 10 minutes and a maximum of 15 minutes.
- Take a bowl (preferred not to take plastic as the same bowl can be used for Dhungar).
- Mix all ingredients mentioned for Second Marination .
- Marinate fish in this mixture.
- Keep for a minimum of 15 minutes and a maximum of 20 minutes.
- Take a small bowl.
- Keep 2 cloves in it.
- Place this small bowl inside the marinated fish bowl (place in the middle).
- Take charcoal piece and place on the gas stove.
- Burn the charcoal for 2-3 minutes (till it turns red hot).
- Pick the charcoal by kitchen tongs and place them in the small bowl.
- Add 1tsp of Ghee over the charcoal.
- Close the bowl with lid/ plate.
- Keep for 10 minutes so that charcoal smoke penetrates inside the fish protein.
- Drizzle oil on Grill Pan/Tawa (Non-Stick Preferred) and heat it on very high temperature.
- Place fish pieces in Grill Pan/Tawa.
- Grill the fish from both sides till the outer layer becomes light brown.
4. You can also grill the fish in the oven in the grill mode at 170 C for 5-7 minutes.
- Take Non-stick Pan/Kadhai and place it on the gas stove.
- Add oil and heat on low flame.
3. Add whole spices listed in the ingredients list except Bay leaves.
4. Add Onions and fry on low flame till the colour is light brown.
5. Add Ginger Garlic paste and fry for 1-2 minutes.
6. Add turmeric and red chilli powder and fry for 2-3 minutes.
- Add tomatoes.
- Close the lid and keep until they become soft.
- Turn off the gas stove.
- Allow the mixture to cool down.
- Grind in Mixer/Grinder to make a smooth paste.
Note: For smooth gravy, sieve it through a strainer.
- Take the same Non-Stick Pan/Kadhai. Add oil and heat on low flame.
- When the oil is hot, add Bay leaves.
- Add the smooth paste present in a mixer and fry for 1 minute.
- Add Cashew paste and Cream. Simmer for 2-3 minutes.
- Slowly keep the Fish Tikka pieces inside the gravy.
- Cover with Lid or Plate and keep for another 2-3 minutes.
- Add chopped coriander for garnish.
20. Serve Hot with Jeera Rice or Roti
For This Recipe Visit The YouTube Link : https://youtu.be/vFfI8BEcuPw
Our Creative Twist
Fish Tikka Salad
A Healthy twist is given to the Fish Tikka by adding it in Salad. Instead of Grilling in Pan, the Tikka can be made in Oven. After that cut the Tikka in small cubes and add in Salad.
Salad can be made of Onion, Broccoli , Baby-Corn, Lettuce, Cucumber,Tomatoes, Mushrooms, and Carrots. A mixture of Virgin Olive Oil, Lemon Juice, Black Pepper, Salt, Some Chia ,Basil and Sesame Seeds can be used for dressing.
This Salad is recommended for the people who are on LCD and Keto Diets to fulfil their daily calorie requirement of protein and fibre.