macchi tikka

Dishoom, p. 276–277

This is a mild and subtle fish dish (in Hindi macchi simply means fish). We recommend using a firm, flat white fish, which will be easier to handle. Tilapia fillets are perfect; sole and plaice also work well. You can use a thicker, chunkier fish like cod or monkfish, but you’ll need to turn them very carefully during cooking for a good result, as the chunks can fall off the skewer as you grill them. The oil used to fry the garlic isn’t used in the rest of the recipe. You may want to keep it, though, as it will be delicious to cook something else with.