BARBE CUE FISH TIKKA

Ingredients

Rahu fish 1/2 kg cut into cubes
1 tsp salt
1 tsp cummin seeds, roasted grinded
1 tsp red chilly powder
1 tsp Ginger / Garlic
1/2 tsp all spice
2 tomatoes
1 capsicum
1 onion
B.B.Q SAUCE
1 tbsp lemon juice
1/4 cup brown sugar
4 green chillies
2 cloves garlic
1 tsp sugar
1/2 cup tomato ketchup
1 tsp red chilly powder
Salt to taste
2 tbsp butter melted

instructions

Remove the skin from the fish and cut it into 1 inch cubes. Wash the fish and pat dry with a kitchen towel. Mix salt, lemon juice, cummin, red chilly powder, ginger / garlic and all spice. Put the fish cubes into this mixture, coating them from all sides. Set aside for 30 minutes. Cut the onions, tomatoes and capsicum into 1 inch wedges. Pierce the fish onto skewers, alternating with the onions, tomatoes and capsicum. Barbe cue over an open charcoal fire and baste with the butter and Barbe cue sauce.
METHOD FOR BARBE CUE SAUCE
In a sauce-pan cook the vinegar, green chillies, garlic and sugar for approximately 10 minutes. Then add the tomato ketchup, red chilly powder and salt. Cook for a further 5 minutes. Remove from heat and strain. Use this sauce for basting and also to accompany the barbecued fish.