CHEF'S KISS: Ajwaini Fish Tikka Recipe

AG
2 hours ago
2 min read

A-List Restaurant Colonel Saab's Recipe for their Dreamy, Signature Starter

Nobody does Ajwaini Fish Tikka like London’s luxurious Indian restaurant to the stars, Colonel Saab.

But if you’d like to create this popular North Indian appetiser at home, the opulent Trafalgar Square and Holborn restaurants' Executive Chef Sohan Bhandari has exclusively shared this recipe for their signature starter.

It features tender and flaky stone bass fillet, marinated in creamy yogurt, with bold, thyme-like flavours of carom seeds, aromatic mustard and warming spices.

The restaurants are popular with everybody from Reese Witherspoon and Jennifer Coolidge to Jackie Chan, and are filled with museum-worthy art and artefacts, serving award-winning dishes, like this.

Chef’s Kiss.

Colonel Saab. Located at Trafalgar Square, 40, 42 William IV St, London WC2N 4DD and 193-197 High Holborn, London WC1V 7BD

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Colonel Saab - Ajwaini Fish Tikka Recipe

Ingredients (Serves One)

1 Stone Bass Fillet 180/190 gm

1st marinade

Yellow chilli powder 2 gm

Black pepper grounded 1 gm

Cumin powder 1 gm

Salt white to taste

Black salt to taste

Kashmiri chilli powder 1 gm

Turmeric powder 1 gm

Carom seed 1 gm

GG paste 5 gm

Kasundi paste 5 gm

Kasuri methi 1 pinch

Mustard oil 10 gm

Lemon juice 2 gm

Green chilli chop 1 no

Ginger chop Gm 2 gm

2nd marinade

Yoghurt 50 gm

Yellow chilli powder 5 gm

Salt to taste

Kasuri methi 2 gm

Mustard oil 20 ml

Turmeric powder 1 gm

Lemon juice 2 gm

Method

Descale the stone bass fillet with a knife, debone with tweezers, and clean with running water.
Drain water and pat dry with tissue paper.
Mix together Marinade 1 and coat the fish, leaving it for two hours.
Coat the fish in the second marinade
Cook in the oven at 180°C for 12 min.
Pour the sauce onto a plate, top with the fillet, with a cress garnish, drizzled in mustard oil. Enjoy.