Koli Community Fish Tikka
Koli-style fish chunks marinated in red chilli, garlic, and kokum. Grilled over charcoal on Saurashtra beaches — simple fisherman snack.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Gram Flour — 1 cup (ground)
- fish — 250 g (chopped)
- salt (optional) (whole)
- Kokum — 100 g (whole)
- chicken — 250 g (chopped)
Tempering
- oil — 2 tbsp (whole)
Method
- Clean the fish and chicken pieces well, pat dry and cut into bite sized cubes.
- In a bowl, mix the gram flour with the kokum pulp, salt and a splash of water to make a thick marinade paste.
- Add the fish and chicken pieces to this marinade, coating each piece well, and let it rest for at least 20 minutes so the tangy kokum flavour soaks in.
- Heat the oil on a griddle or tawa, or thread the marinated pieces onto skewers if grilling over a flame.
- Grill the fish and chicken pieces on medium high heat, turning often and brushing with a little oil, until they are cooked through and have light char marks on all sides.
- Cook for about 10 to 12 minutes in total, checking that the fish flakes easily and the chicken is no longer pink inside.
- Once done, remove from heat and arrange the tikka pieces on a serving plate.
- Garnish with freshly chopped coriander leaves and serve hot with a wedge of lime on the side.
Common questions
- How many calories in one plate of Koli Community Fish Tikka?
- 154 kcal per plate.
- How much cooking time?
- 45 min — 30 min prep, 15 min cooking.