Fish Tikka is a delicious, healthy, and flavorful dish that brings the taste of Indian spices and succulent, tender fish together. This involves marinating fish fillets with yogurt and aromatic spices before grilling them to perfection. The smoky, charred flavor from the grill and the melt-in-your-mouth fish create an irresistible dish that pairs beautifully with chutneys or naan.
Ingredients
- 500g firm white fish fillets (such as cod, haddock, or tilapia), cut into chunks
- 1/2 cup thick yogurt (Greek yogurt works best)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon chaat masala (optional)
- 1 tablespoon lemon juice
- 1 tablespoon mustard oil (or any vegetable oil)
- Salt to taste
- 1/2 teaspoon black pepper
- Fresh cilantro, finely chopped, for garnish
- Lemon wedges, for serving
Steps
- Prepare the Marinade:
Begin by making a well-balanced marinade. In a mixing bowl, whisk together the thick yogurt, ginger-garlic paste, turmeric powder, red chili powder, ground cumin, ground coriander, garam masala, and chaat masala. Add salt, black pepper, mustard oil, and lemon juice to this mixture. The yogurt adds a creamy texture, while the spices provide warmth and depth of flavor. - Marinate the Fish:
Cut the fish into bite-sized chunks and gently toss them in the marinade until each piece is evenly coated. Be sure to coat the fish thoroughly to absorb all the flavors. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. If time permits, marinate for up to 2 hours for a deeper flavor infusion. - Preheat the Grill:
While the fish is marinating, preheat your grill or oven. If using a grill, set it to medium-high heat. For an oven, preheat it to 200°C (400°F). Make sure your grill grates or baking tray is greased or lined with foil to prevent the fish from sticking. - Skewer the Fish:
Thread the marinated fish chunks onto skewers, leaving space between each piece to ensure even cooking. If using wooden skewers, soak them in water for 20-30 minutes to avoid burning. - Grill the Fish:
Place the fish skewers on the preheated grill or in the oven. Cook for about 10-12 minutes, turning occasionally to ensure even cooking. If grilling, look for a nice char on the fish, which adds a smoky flavor. The fish should be cooked through, tender, and lightly browned. - Garnish and Serve:
Once the fish is done, carefully remove the skewers. Sprinkle the Fish Tikka with fresh cilantro and serve with lemon wedges on the side. Pair it with mint chutney, naan, or even a light salad for a complete meal.
Tips for Variation
- Use Different Types of Fish: You can experiment with different types of firm white fish such as salmon or snapper. Each fish will bring a unique flavor to the dish.
- Tandoori Oven Twist: If you have access to a tandoor (traditional clay oven), cooking Fish Tikka in it will give the dish an authentic, smoky flavor.
- Add Veggies: Marinate bell peppers, onions, and zucchini alongside the fish, and skewer them for a Fish Tikka Kebab.
- Pan-Seared Version: If you don’t have a grill or oven, pan-sear the fish on a hot skillet. This gives a crispy outer layer while keeping the inside moist and tender.
- Air-Fryer Option: Air-frying the fish at 180°C for about 10 minutes will give a healthier version of this dish without compromising on taste.
- Herby Delight: Add chopped fresh herbs like mint and cilantro to the marinade for a refreshing twist.
- Spice Level: Control the heat by adjusting the red chili powder. For a milder version, reduce the amount, or for extra heat, add green chilies to the marinade.
- Vegan Alternative: For a plant-based variation, replace the fish with firm tofu or paneer (Indian cottage cheese) for a Tikka that’s perfect for vegetarians.
Macros (Per Serving)
- Calories: 250 kcal
- Protein: 30g
- Carbohydrates: 5g
- Fat: 12g
- Fiber: 1g
- Sugar: 3g
FAQs
- Can I use frozen fish for Fish Tikka?
- Yes, frozen fish works well for this recipe. Ensure it is thoroughly thawed and drained of excess water before marinating to prevent the marinade from becoming watery.
- What’s the best way to avoid the fish from sticking to the grill?
- Always oil your grill grates or the fish itself before placing it on the grill. Additionally, ensure the grill is preheated to the right temperature before you start cooking.
- How long can I marinate the fish?
- Ideally, marinate the fish for at least 30 minutes, but not more than 2 hours. Longer marination times may cause the fish to break down due to the acidity in the lemon juice.
- Can I make Fish Tikka in the oven?
- Absolutely! Preheat your oven to 200°C (400°F) and bake the fish for 10-12 minutes, turning halfway for even cooking. Broil for the last 2 minutes for a nice char.
- What are good side dishes to serve with Fish Tikka?
- Fish Tikka pairs well with mint chutney, garlic naan, jeera rice, or a fresh cucumber salad. For a healthier option, serve it with quinoa or a light vegetable stir-fry.
Fish Tikka: A Flavor-Packed Indian Delight
This involves marinating fish fillets with yogurt and aromatic spices before grilling them to perfection.
Ingredients
- 500 g firm white fish fillets such as cod, haddock, or tilapia, cut into chunks
- ½ cup thick yogurt Greek yogurt works best
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder adjust to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon chaat masala optional
- 1 tablespoon lemon juice
- 1 tablespoon mustard oil or any vegetable oil
- Salt to taste
- ½ teaspoon black pepper
- Fresh cilantro finely chopped, for garnish
- Lemon wedges for serving
Instructions
- Begin by making a well-balanced marinade. In a mixing bowl, whisk together the thick yogurt, ginger-garlic paste, turmeric powder, red chili powder, ground cumin, ground coriander, garam masala, and chaat masala. Add salt, black pepper, mustard oil, and lemon juice to this mixture. The yogurt adds a creamy texture, while the spices provide warmth and depth of flavor.
- Cut the fish into bite-sized chunks and gently toss them in the marinade until each piece is evenly coated. Be sure to coat the fish thoroughly to absorb all the flavors. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. If time permits, marinate for up to 2 hours for a deeper flavor infusion.
- While the fish is marinating, preheat your grill or oven. If using a grill, set it to medium-high heat. For an oven, preheat it to 200°C (400°F). Make sure your grill grates or baking tray is greased or lined with foil to prevent the fish from sticking.
- Thread the marinated fish chunks onto skewers, leaving space between each piece to ensure even cooking. If using wooden skewers, soak them in water for 20-30 minutes to avoid burning.
- Place the fish skewers on the preheated grill or in the oven. Cook for about 10-12 minutes, turning occasionally to ensure even cooking. If grilling, look for a nice char on the fish, which adds a smoky flavor. The fish should be cooked through, tender, and lightly browned.
- Once the fish is done, carefully remove the skewers. Sprinkle the Fish Tikka with fresh cilantro and serve with lemon wedges on the side. Pair it with mint chutney, naan, or even a light salad for a complete meal.