INGREDIENTS
Tikka Ingredients
- 1 lb Fish Mahi-Mahi/Sole/Swordfish/Salmon, cut in 1.5 inch pieces
- 1 bell pepper or 1 cup rainbow peppers, de-seededand cut in 1-1.5 inch pieces (same size as fish)
- 1 medium onion cut in 1 inch chunks, separate the onion layers
Tandoori Marinade
- 2 tablespoon light olive oil or canola/veg oil
- 4 tablespoon plain yogurt or 3 tablespoon plain greek yogurt
- 2 teaspoon ginger crushed or grated fine, about ½ inch ginger
- 2 teaspoon garlic crushed or grated fine, about 3 cloves
- 1 tablespoon lime juice (fresh is better)
- 1 teaspoon salt
- ½ teaspoon turmeric
- 2 teaspoon ground coriander
- 1 teaspoon cumin powder
- 1.5 teaspoon garam masala
- 1 teaspoon kashmiri red chili powder or paprika + ½ teaspoon cayenne
- 2 teaspoon kasoori methi (dry fenugreek leaves)
INSTRUCTIONS
Marinade Fish
- In a mixing bowl, mix together yoghurt, oil, lemon juice, ginger-garlicpaste and all the spices.
- Add fish pieces, capsicum and onion in the marinade and toss well till everything getscoated.
Airfryer:
- Line the drip pan with aluminum foil for easy clean-up. This is optional though. Place the fry basket in the drip pan.
- Arrange the fish, onions and peppers in the basket in a single layer. Don’t overcrowd them otherwise they won’t crisp up while cooking.
- Insert the basket back. Using the temperature button set 360°F. Set the timer for 8-10 mins, depending on thickness of fish. (1 inch= 8 mins; 1.5 inch=10mins)
- As an optional step, half-way through cooking baste the tikka pieces with oil. This makes the exterior texture extra-crisp.
- Follow the same process for the 2nd batch. It takes me two batches for a pound of fish, but since I don’t have to wait for any pre-heating, it all gets done in 30 minutes.
Leave a Reply