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Fish Tikka (Cod Kebab) Pan-fried Recipe

Cod marinated in yogurt and spices floured with Besan and pan-fried

You can use cod, scrod, halibut, or swordfish.

Ingredients

1. Skinless boneless cod: 1 Pounds
The Cod should be cut ½ to ¾" thick pieces
2. Whole-milk Yogurt: ¼ Cup
3. Minced Garlic: 1 Tablespoon
4. Finely chopped ginger: ½ Inch
5. Kasoori Patta (Dried Fenugreek seeds): 1 teaspoon
6. Cumin powder: ½ Tablespoon
7. Ajwaiin: 1 teaspoon
8. Ground Cinnamon: 1 teaspoon
9. Cayenne powder: ½ Tablespoon
10. Turmeric powder: ¼ teaspoon
11. Salt
12. Lime Juice: 1 Tablespoon
13. Besan (chickpea flour): ¼ Cup
14 Ghee/Cooking oil: ¼ cup

Method

Step 1: Mix ingredients 2 through 12. Add cod and put it in a refrigerator for 2 to 4 hours.
Step 2: Remove cod from refrigerator. Wait till it comes to room temperature.
Step 3: Stir in Besan. Let it rest about 15 minutes.
Step 4: Heat a heavy griddle. Put about a table spoon of cooking oil. Put about 2 or 3 pieces at a time. Cook on medium heat about 2 to 5 minutes till brown, turn over. Cook another two to five minutes till brown. Repeat till all pieces are cooked.

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