Food Network: Machali Ke Tikke (Fish Fillets Marinated in Yogurt, Nuts, and Spices, Grilled on the Barbecue)

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Machali Ke Tikke (Fish Fillets Marinated in Yogurt, Nuts, and Spices, Grilled on the Barbecue)
Recipe courtesy CUISINES OF INDIA (Ecco Press, 2001) by Smita Chandra and Sanjeev Chandra

Ingredients
1 pound thick-cut salmon fillet or other firm-fleshed
fish
Salt to taste
1 tablespoon lemon juice
1/2 cup plain yogurt, not low-fat
1 garlic clove, grated
1/4-inch piece of ginger, grated
1/4 teaspoon ground black pepper
1/4 teaspoon ground coriander seeds
1/4 teaspoon ground cumin seeds
1/4 teaspoon garam masala

Tiny pinch saffron (optional)
1/2 teaspoon kasoori methi (dried fenugreek leaves)
1 teaspoon melted butter
5 raw almonds
5 raw cashews
1 teaspoon desiccated unsweetened coconut
10 raw pistachios
1 teaspoon whole fennel seeds
3 tablespoons plain breadcrumbs
Lemon juice to taste

Directions
Wash the fish well and dry with paper towels. Lay it
skin side down in a single layer in a large dish and sprinkle with salt and lemon

juice. Set aside for 15 minutes. Line a fine mesh sieve with a double layer of
cheesecloth or a coffee filter, set over a bowl, and pour in the yogurt. Let it
drain for 15 minutes or longer.
Scrape the yogurt into a small bowl. Add the grated garlic, ginger, black pepper,
ground coriander, ground cumin, garam masala, saffron (if using), dried fenugreek
leaves, and butter. Mix well. In a clean coffee or spice grinder, powder the
almonds, cashews, coconut, pistachios, and fennel seeds. Mix into the spiced
yogurt.
Drain the liquid accumulated at the bottom of the fillets, then smear the spiced
yogurt marinade all over the fleshy side of the fish. Cover and marinate in the
refrigerator for at least 2 hours. Just before grilling, sprinkle the breadcrumbs
all over the fish and pat gently to hold in place.
When ready to grill, place the fish skin side down in a covered barbecue over
medium heat. Grill until the bottom is well cooked, about 10 minutes. Flip

carefully and cook for another 10 minutes or until it is cooked through. Remove to
a platter and sprinkle with lemon juice. Split the fillet down the center and
serve.