Alphonso Fish Tikka by Chef Ashutosh Awasthi, The Park Hotel
The piquant taste of bekti cooked with mango takes this dish to a whole new level...
Ingredients
200 gm Kolkata bekti
100 gm Alphonso mango
50 gm red chilli paste
50 gm ginger paste
50 gm garlic paste
Salt to taste
60 ml lemon juice
100 gm hung curd
5 gm
Ajwain
20 gm gram flour
15 gm butter
Method:
Cut the betki into 50 gm pieces each and marinate in ginger-garlic paste, salt and lemon juice —and keep it aside for 30 minutes. Add red chilli paste, ajwain, hung curd and besan to the fish. Put into skewers and grill. Baste it with butter and serve hot with chopped mangoes on top.