Soya Tikki Chaat
If you?re looking for a spicy fish gravy then this is for you
Cuisine

- Indian

Cooking Time

-10-20 Min

Preparation Time

- 20 Min

INGREDIENTS

  • FOR the marinade
  • 1Surmai fishsliced
  • 1 tsp lime juice
  • Salt to taste
  • 1-2 tsp turmeric powder
  • FOR the paste
  • 1 tbsp coriander seeds roasted
  • 1 tsp cumin seeds roasted
  • 1 tbsp ginger chopped
  • 1 tbsp garlic chopped
  • 2-3 tsp poppy seedssoaked
  • 1 cup Coconutgrated
  • 8-10Kashmiri red chilliessoaked
  • Water as required
  • FOR the fish curry
  • 2 tsp Olive oil
  • 1 tsp mustard seeds
  • Few curry leaves
  • 1 cup onionsfinely chopped
  • 2 tbsp malvani masala
  • 2 tbsp tomatoesfinely chopped
  • 1 cup coconut milk
  • 1 cup fish stock
  • 2-3kokumsoaked
  • Water as required
  • FOR garnish
  • Coriander sprig
  • Red chilli

HOW TO PREPARE SOYA TIKKI CHAAT

  1. 1

    Marinate the slices of fish in a bowl with lime juice, salt and turmeric powder.
  2. 2

    Blend roasted coriander and cumin seeds, chopped ginger and garlic, soaked poppy seeds, grated coconut and soaked kashmiri red chillies.
  3. 3

    Add some water to it and prepare a paste.
  4. 4

    Heat olive oil in a pan.
  5. 5

    Add mustard seeds, curry leaves and finely chopped onions.
  6. 6

    Fry well.
  7. 7

    Add malvani masala, water, prepared paste, finely chopped tomatoes, coconut milk and fish stock.
  8. 8

    Simmer and then add the marinated slices of fish in the curry.
  9. 9

    Once the fish gets cooked, add the soaked kokam.
  10. 10

    Garnish the curry with a sprig of coriander and red chilli and serve hot.
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Rakhee Vaswani

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Rakhee Vaswani�s biggest asset is her deep-rooted passion for the culinary arts. With over two decades of experience in the food industry, her passion culminated into the first cooking studio in India, called Palate Culinary Studio�a state-of-the-art internationally recognised cooking school, in early 2010.

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