Bengali Fish Tikka with Vineet Bhatia. World class michelin star chef Vineet Bhatia demonstrates how to make his mouthwatering version of Bengali Fish Tikka. GN Guides met the acclaimed chef at his restaurant Ashiana Located at Sheraton Dubai Creek Hotel & Towers to learn how to make this delicious dish. See more at: http://gulfnews.com/gntv
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00:00Hi, this is Chef Vineet Bhatia from Asiana by Vineet Dubai at the Dubai Creek Sheraton.
00:08I'm going to cook you a beautiful Bengali fish tikka for the Guide's Gulf News.
00:12You can use any other white fish, a flat fish or a chunky fish will also do.
00:17Just make sure you remove all the bones and the skin.
00:20This is going to be the first marinade, ginger garlic paste.
00:25It's a very nice, simple and a light dish to be made at home.
00:29The second marinade is based on yoghurt.
00:32All kebabs, most of them are based on yoghurt.
00:36So we have thick yoghurt.
00:38You can also use labneh.
00:39You don't want any lumps to be formed.
00:40Just spoon the yoghurt and make it creamy.
00:46We add a small amount into the yoghurt.
00:49A little bit of turmeric powder and red chilli powder is a personal preference if you want
00:54to make the food a bit more spicy.
00:56A small amount of cumin powder and a very small amount of coriander powder.
01:02You will see the whole yoghurt will get the whole shade of the colour of the spices and
01:08the flavours are incorporated into the yoghurt.
01:11Salt is very, very important because without salt there's absolutely no flavour for food.
01:14And I'm going to add something which is very unique and distinct from Kolkata which is
01:17the mustard oil.
01:20Then we add in the marinated fish into the yoghurt marinade.
01:26So obviously the first marinade is ginger garlic paste and lemon juice.
01:30Open up the pores and then you make the second marinade and add the fish to it.
01:33And that's a very simple trick but a very, very important trick.
01:36Ideally you would like to keep this in the refrigerator marinated for a good six or eight
01:43hours.
01:44When you make it for home use, you put it onto a tray and you put it into a preheated
01:48oven.
01:49Always remember it has to be preheated to 180 degrees centigrade and you cook it approximately
01:55for nine to twelve minutes between that time.
01:58It's very important that actually when you cook good food you also present it quite well
02:02and that is very key for our restaurant because from the guest point of view that's what you
02:07see.
02:15A little wedge of lemon.
02:17The lemon and fish always works well.