Tandoori Ajwain Fish Tikka

AJWAIN: Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only stronger. Even a small amount of raw ajwain will completely dominate the flavor of a dish.

Ingredients

1. Sole, Betki or Basa Fish cut into boneless cubes - 500 gms
2. Lemon juice - 4 tsp
3. Ginger-garlic paste - 3 tsp
4. Red Chilli powder - 2 tsp
5. Ajwain - 1 tsp
6. Hung curd - 1/4 cup
7. Kasoori methi - 1 pinch
8. Oil - 1 tsp
9. Salt to taste

Process: Take the boneless fish cubes in a bowl and add 1 tsp ginger-garlic paste, 1 tsp chilli powder, 2 tsp lemon juice, 1/2 tsp ajwain, salt and mix well. Marinate for 1 hour. Take another bowl and mix hung curd, salt, remaining ginger-garlic paste, red chilli powder, lemon juice, ajwain, kassori methi and oil. Take only the fish pieces from the previous bowl and marinate in the second mixture for 2 hours. Next put the fish cubes in a skewer and cook in tandoor or oven. Serve hot with chutney or spiral onion rings.

Tandoori Prawn (Goanese style)

Ingredients

1. Prawn - medium sized (de-veined with tail) - 500 gms
2. Ginger-garlic paste - 2 tsp
3. Lemon juice - 4 tsp
4. Red chilli paste - 2 tsp
5. Hung curd - 1/4 cup
6. Coconut milk or cream - 2 tbsp
7. Salt to taste
8. Tamarind pulp - 1 tbsp

Process:

After de-veining and washing, dry the prawns, by absorbing the water on a napkin. Take 1 tsp of the ginger-garlic paste, 2 tsp lemon juice, 1 tsp red chilli paste, salt along with the prawns in a bowl and mix well. Marinate for 1 hour.
Take the hung curd, cream or coconut milk, remaining lemon juice, ginger-garlic paste, red chilli paste, tamarind pulp, a little salt in another bowl and mix well. Now take out the prawns from the first marinade and dip it in the second marinade. Set aside for 2 hours.
Put the prawn in skewers tail end first and cook in tandoor or oven till done. Serve hot with green chutney or sauce.