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.
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