Tandoori Fish Tikka With Lemon Barley Pilaf Recipe

About this recipe

A smoky and flavor-packed tandoori fish tikka paired with a zesty lemon barley pilaf, perfect for a balanced dinner that aligns with weight-loss goals.

Ingredients

• - Lemon Juice
• 200 g Whole Farm Premium Barley (Without Skin) - 200 G
• 25G Fisherman'S Friend Sugar Free Mouth Freshener - Lemon (25g)
• - Garlic Paste
• 300 g Ginger Paste
• - Red Chilli
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 200 ml Mustard Oil
• - Vegetable Stock Cubes
• 250g Coriander
• 10G Salt
• 100 g Black Pepper Powder

Instructions

1. Step 1: In a mixing bowl, combine hung curd, garlic paste, ginger paste, red chili powder, turmeric powder, coriander powder, lemon juice, mustard oil, and a pinch of salt to make the tandoori marinade.
2. Step 2: Coat fish pieces thoroughly with the marinade and let them rest for 20 minutes.
3. Step 3: While the fish is marinating, heat a saucepan and dry roast the cumin seeds until aromatic.
4. Step 4: Add the rinsed barley to the saucepan, pour in vegetable stock, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until barley is tender.
5. Step 5: Once the barley is cooked, fluff it with a fork and stir in lemon zest, chopped coriander leaves, salt, and black pepper powder. Keep the pilaf warm.
6. Step 6: Preheat a tandoor or a grill pan. Skewer the marinated fish pieces and cook them for 8-10 minutes, turning occasionally, until they are charred and cooked through.
7. Step 7: Plate the tandoori fish tikka alongside the lemon barley pilaf. Garnish with additional coriander leaves and a wedge of lemon.