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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About Chef

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Rakhee Vaswani

Chef

Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

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