Mumbai Tikka Whole Fish with Street BBQ Indian

Mumbai Tikka Whole Fish with Street BBQ Indian


1 x Street BBQ Mumbai Tikka

1 x Whole snapper 1.2- 1.6kg or similar whole fish

1 x punnet mixed baby tomatoes

1 x bunch coriander – picked leaves reserve stalks

1 x bunch mint – picked leaves reserve stalks

2 x long red chilli’s – finely sliced

2 x limes (1 cut into slices, 1 into half)

N.B Fire up your desired BBQ, all of them work brilliantly for this, we love using a good ole gas one or an offset Traeger is great for it too, you’ll need something with a lid though.

Stuff the inside of the snapper with the stalks of the herbs, half the sliced chilli’s and 1 sliced lime.

Use half a container of the Mumbai Tikka and sprinkle on both sides of the fish and let sit for 30 minutes

Over a high heat place onto the fire and cook on 1 side for 5-10 minutes until sealed

Lower the heat and flip over and cook slowly for 45 minutes.

Place onto the flame the halved limes flesh side down and leave till the end.

Test the fish to see if cooked, serve onto a platter, meanwhile add the tomatoes onto the fire and char a little.

Transfer tomatoes into a mixing bowl, add herbs, chilli, salt and a little oil and place on platter with fish, squeeze the grilled limes all over and serve.

 

Drink match: Beer, icy cold old school beer. You could go fancy and have a few sours but BEER!

INGREDIENTS

  • 600g Chicken Ribs (Skin on)

  • 1 ½ Cups Panko Bread Crumbs

  • 1 cup Dirty Doug’s Beer Nuts (or other crunchy snack)

  • Rum & Que “Soft Coq” Rub

  • 1 Cup All-Purpose Flour

  • 3 eggs (beaten)

  • 600ml Buttermilk

  • 1 Tablespoon Lillie’s Q “Hot Sauce”

DIRECTIONS

  1. Step 1

    Mix 400ml of Buttermilk and the Lillie’s Q Hot Sauce together, and cover the Chicken Ribs. Leave in the fridge for at least 3 Hours, overnight is ideal.

  2. Step 2

    Remove from fridge and sit on a rack for 5 minutes over drip tray to remove excess buttermilk.

  3. Step 3

    Put the Dirty Doug “Beer Nuts” into a food processor and pulse until they’re the consistency of breadcrumbs. If you don’t have a food processor, use a heavy knife to chop them as fine as possible.

  4. Step 4

    Set up your bbq for indirect cooking. You’re looking for 150c/300f.

  5. Step 5

    Get 3 large mixing bowls:

    1. All purpose flour and Kosmos’ Q “Dirty Bird”

    2. Lightly whisked egg and the remaining buttermilk

    3. Breadcrumbs and Dirty Doug’s “Beer Nuts”

  6. Step 6

    Coat each chicken rib in flour, dip in egg wash, and then the breadcrumb mixture, pressing to coat well on each side. Place ribs onto tray or baking sheet.

  7. Step 7

    Sprinkle some extra rub over 1 side of all ribs on tray.

  8. Step 8

    Cook indirect at 150c/300f for approx 35 minutes, turning once. Make sure internal temp reaches 75c/165f.

  9. Step 9

    Drizzle sauce over ribs and garnish to your desire.

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