Sycamore Mineral Springs Resort
Fish Tikka
From Executive Chef David McWilliam of The Gardens of Avila Restaurant
Marinade:
2 cups plain yogurt
5 onions minced
1 inch piece ginger peeled and grated
4 ea garlic cloves minced
1 teaspoon ground coriander
1 tablespoon lime juice
1.5 tablespoon gram macula
1 teaspoon smoked paprika
1 teaspoon cayenne
2 tablespoon tomato paste
1 teaspoon salt
Method:
Mix half of yogurt with all other marinade ingredients
Garnish:
1/4 cup peeled and diced cucumber combine with remaining yogurt
1 tablespoon chopped cilantro
8 ea lemon wedges.
Skewers:
1 pound swordfish or other firm fish
2 ea red onions cut in chunks
2 ea red and green bell peppers
Method:
Cut fish into bite size pieces and place on metal skewers alternating onion fish bell pepper etc. place fish in marinade for 1 hour. Cook on grill over medium heat until cooked through but not dry serve with cucumber yogurt sauce and lemon wedges.
