Fish and grilling are two of my favorite duo during this time of the year. We as a family are not big time fish eaters. But somehow after our stay in the Southern Coastal Regions of the country we get hooked to grilled fishes. The intense heat of the grill transforms tender fish into something pretty special. And for me as a cook, who is not very familiar with the nitty-gritty of cooking a typical fish curry, grilling is the best way to serve fish for a meal in no time. The hint of smoky flavor underneath the spicy marinade layer is what compels us to make Fish Tikka again and again. When we as a food-loving couple, think of dinner dates , one alternative is to dine at romantic restaurants or the second course of action is to plan romantic dinners at home. We usually go by the second choice.
With fish set on the grill, a hearty bowl of pasta on the stove and a fresh bountiful salad for the side dish is our idea of a perfect dinner at home. Husband is responsible for the selection of wines to accompany the meal and of course the background score. The aroma of the grilling fish engulfed the air surrounding the dining area. To many Pasta and Fish, may not sound a delicious combination especially for a romantic dinner date . But a quick to prepare Fish Tikka along with a bowl of flavorsome Spaghetti Aglio Olio is the kind of meal you need for summers. Also, we always aim at a mess and hassle-free meals for a dinner date. We love the contrast between the bold Fish Tikka and the light Garlicky Spaghetti. The light smoky flavor of the Tandoori Fish Tikka pairs so nicely with the pasta and the salad.
If you’ve got a bbq coming up or are just looking for an excuse to fire up the grill, try this Fish Tikka Recipe . Another favorite from the grilling section is the Tandoori Chicken Satay . This summer you must try these recipes.
Ingredients
- ▢ 2 boneless fish fillet
Ingredients for marinade
- ▢ 1 tablespoon roasted gram flour besan
- ▢ 2 tablespoon yogurt
- ▢ ¼ teaspoon turmeric powder
- ▢ 1 teaspoon Garam masala powder
- ▢ ½ teaspoon Cumin powder
- ▢ 1 teaspoon red chilli powder
- ▢ 2 teaspoon red paprika powder
- ▢ Salt to taste
- ▢ ¼ teaspoon Chaat Masala
- ▢ 1 tablespoon cooking oil
Ingredients to serve
- ▢ Juice of 1 lemon
- ▢ Green Coriander Chutney
Instructions
- Clean and wash the fish fillets. Cut the fish fillet into square bite size pieces.
- In a mixing bowl, combine fish pieces with besan, yogurt, spices and salt.
- Combine nicely so that all the pieces are quoted well with the marinade.
- Let the fish pieces rest in the marinade for 30 minutes in the fridge.
- Heat your barbecue or charcoal grill or grill pan.
- While chicken is being marinated soak bamboo skewers in water for 10 minutes to prevent from burning while grilling.
- Pat dry the skewers and grease nicely with oil.
- Thread marinated fish pieces into oiled skewers and make sure not to leave any space between each piece while threading.
- Grill the skewered fish in the barbecue/charcoal/oven or in the grill pan.
- Keep on brushing the fish skewers with oil.
- Cook till fish pieces are cooked and turn golden from outside.
- Keep on turning the skewers while grilling and basting with the leftover marinade.
- Squeeze lemon juice on top and serve with green coriander chutney.
Nutrition
We follow a strict NO SPAM Policy
Fish Tikka Recipe
Ingredients
- 2 boneless fish fillet
Ingredients for marinade
- 1 tablespoon roasted gram flour besan
- 2 tablespoon yogurt
- ¼ teaspoon turmeric powder
- 1 teaspoon Garam masala powder
- ½ teaspoon Cumin powder
- 1 teaspoon red chilli powder
- 2 teaspoon red paprika powder
- Salt to taste
- ¼ teaspoon Chaat Masala
- 1 tablespoon cooking oil
Ingredients to serve
- Juice of 1 lemon
- Green Coriander Chutney
Instructions
- Clean and wash the fish fillets. Cut the fish fillet into square bite size pieces.
- In a mixing bowl, combine fish pieces with besan, yogurt, spices and salt.
- Combine nicely so that all the pieces are quoted well with the marinade.
- Let the fish pieces rest in the marinade for 30 minutes in the fridge.
- Heat your barbecue or charcoal grill or grill pan.
- While chicken is being marinated soak bamboo skewers in water for 10 minutes to prevent from burning while grilling.
- Pat dry the skewers and grease nicely with oil.
- Thread marinated fish pieces into oiled skewers and make sure not to leave any space between each piece while threading.
- Grill the skewered fish in the barbecue/charcoal/oven or in the grill pan.
- Keep on brushing the fish skewers with oil.
- Cook till fish pieces are cooked and turn golden from outside.
- Keep on turning the skewers while grilling and basting with the leftover marinade.
- Squeeze lemon juice on top and serve with green coriander chutney.
Nutrition
I am sharing with you a tried and tested family heirloom recipe for a traditional Punjabi-style aam ka achar.
About Aam Ka Achaar
Salty, spicy, savory, aam aa achar is an amalgamation of all favorite flavors from grandma’s kitchen.
In India, we have a variety of mango pickle recipes from each corner of the country. It is one of the most common pickles made and enjoyed in every household.
The summer season from June to July is the best time to make mango pickles. The dry Indian summer season and the abundance of green mangoes (kachhi kairi) are two idealistic conditions for pickling.
Heat at its peak, flora, and fauna at their dullest mood, and the scent of mangoes hanging in the air. What could be a better way to spend a long summer afternoon indoors than making a mango pickle.
Every year, we make a big batch of this Punjabi-style aam ka achar from scratch with homemade pickle masala powder.
Pickle Making Process
Type of Mango: For this mango pickle, you need green mangoes (kachhi kairi or achaar ka aam) that have tender/chewable or almost no stone inside. Most vegetable vendors sell them as ‘pickle mangoes’ or ‘achaar ke aam’. You cannot make Punjabi aam ka achaar with any other variety of green mangoes.
Cleaning Of Mango: Wash the raw mangoes nicely 2 – 3 times in water or soak them in a bucket full of water for 1 hour. Since the skin of the mango is not removed for making pickles, wipe each mango with a clean and dry kitchen towel to remove excess water/dirt. Make sure no water, moisture, or dirt traces remain in the mangoes.
Cut Of Mango: For this traditional aam ka achar, cut green mangoes into bite-size pieces. Each piece has to be of equal size. You can use a mango cutter, or sharp knife, or can request your vegetable vendor to cut them for you. Vegetable vendors who sell raw mangoes for pickles often provide cutting services as well at a minimal price.
Sun-Drying Of Mango: Combine the chopped mangoes with turmeric powder and salt. Toss well using your fingers. Place the mangoes on a muslin cloth, cover with another piece of muslin cloth, and place under the direct sun for a day or two. This process ensures all the moisture from the green mangoes is released.
Making Mango Pickle: Now in a large mixing bowl add the sun-dried raw mango, remaining salt, and achaar masala ( see recipe ). Combine nicely so that each piece of mango is coated with the spice mixture. That’s it!
Sun-Drying Mango Pickle: Transfer aam ka achar to a clean, dry, and sterilized jar. Make sure no dirt particles or moisture content remain in the jar before transferring the pickle. Seal the opening of the jar with a white muslin cloth and keep under the direct sun rays for 2 days. Shake the jar in between once a day. Keep the pickle jar indoors after the sunset.
Adding Oil: After 2 days, heat mustard oil in a pan till it reaches the smoking point. Turn off the heat. Allow the oil to cool down completely at room temperature. Pour the mustard oil into the jar and shake the jar to mix. Now seal the jar with a tight-fitting lid. Keep the sealed jar under the direct sun rays for a week. By then, the pickle is matured.
Storing Mango Pickle: You can store the mango pickle for a year at room temperature. No need to refrigerate it. But make sure to keep it away from all kinds of moisture else it will develop fungus and get spoiled.
Homemade Pickle Masala
We use homemade achaar ka masala for making all types of pickles. It is a simple spice powder that takes less than 20 minutes to make at home.
The bold, blazing, spicy, sweet, sour, pickles are incomplete without a teaspoon of achaar ka masala . In the mango pickle, the achaar masala adds flavor and color.
If you are not able to make pickle masala at home, use readymade achaar masala or pickle spice mix.
The beautiful thing about making aam ka achar is it’s truly the most intense way to time travel without leaving your own backyard. You can experience the familiar aroma of the ancestral kitchen, and childhood summer memories, right at home, if only you venture to try.
What else you can make with green mangoes?
There are a lot of dishes that you can make with unripe, raw (green) mangoes. From aam panna , chundo (meethi chutney) , dal fry , to instant pickle , you can experiment a lot with green mango
More Indian Pickle Recipes
Instant Green Chilli Pickle
Instant Ginger Pickle
Instant Mango Pickle
Mix Vegetable Pickle
Garlic Pickle
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 kilogram raw mango (achaar ka aam)
- ▢ 200 gram (1 Cup) achaar masala (see recipe )
- ▢ 50 gram (¼ Cup) turmeric powder
- ▢ 50 gram (¼ Cup) Salt
- ▢ 500 ml (2 Cups) mustard oil (sarson oil)
Instructions
- Wash the raw mangoes nicely 2 – 3 times in water. Wipe each mango with a clean and dry kitchen towel to remove excess water. Make sure no water or moisture traces remain in the mangoes.
- Chop each mango into 4 – 5 equal size pieces. We use a traditional raw mango slicer for the purpose. But the same can be done with a sharp knife as well.
- Combine the mangoes, turmeric powder, and 2 tablespoons of salt and toss well using your fingers. Place the mangoes on a muslin cloth, cover with another piece of muslin cloth, and place under the sun for a day.
- After a day once mangoes have released water, in a large vessel add the raw mango, remaining salt, and achaar masala . Combine nicely so that each piece of mango is coated with the spice mixture.
- Transfer the pickle to a clean, dry, and sterilized jar. Make sure no dirt particles or moisture content remain in the jar before transferring the pickle. Seal the opening of the jar with a muslin cloth and keep under the direct sun rays for two days.
- Shake the jar in between once in a day. Keep the pickle jar indoor once the sun sets.
- After two days, heat mustard oil in a pan till it reaches the smoking point. Turn off the heat. Allow the oil to cool down completely at room temperature.
- Pour the mustard oil in the pickle jar and shake the jar to mix. Now seal the jar with a tight fitting lid.
- Keep the sealed jar under the direct sun rays for a week. By then, the pickle is matured. The mango pickle has a tendency to turn more flavorsome and tender with time.
- You can store mango pickle for a year at room temperature.
- Serve Aam Ka Achaar with Indian main-course dishes.
Nutrition
We follow a strict NO SPAM Policy
