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Fish Tikka Recipe

Fish Tikka

Tender, spiced chunks of fish marinated in lemon juice and a spiced yogurt coating, baked and broiled to achieve charred tandoori-style edges.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

First Marinade
  • 500 g firm white fish fillets such as cod, halibut, or salmon, cut into 4 cm / 1.5-inch cubes
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp ginger-garlic paste equal parts minced ginger and garlic
  • 1 tsp Kashmiri red chili powder adds mild heat and red color
  • 1/2 tsp salt or to taste
Second Marinade
  • 1/2 cup hung curd or thick plain Greek yogurt
  • 1 tbsp besan gram flour, dry-roasted in a pan for 2 minutes until fragrant
  • 1 tbsp mustard oil or neutral cooking oil
  • 1/2 tsp garam masala ground spice blend
  • 1 tsp kasuri methi dried fenugreek leaves, crushed between palms
  • 1/4 tsp ajwain carom seeds, gently crushed
Garnish
  • 1/2 tsp chaat masala for sprinkling before serving
  • 1 whole lemon cut into wedges for serving

Equipment

  • 1 Oven with Broiler Used for baking the fish at high heat and broiling to get charred edges.
  • 1 Skewers Metal or soaked wooden skewers can be used to hold the fish pieces.
  • 1 Baking Sheet with Wire Rack Helps elevate the fish so air circulates, preventing the fish from sitting in its own juices.

Method
 

  1. Pat the fish cubes completely dry with paper towels. In a mixing bowl, gently combine the fish cubes with lemon juice, ginger-garlic paste, Kashmiri red chili powder, and salt. Set aside to marinate at room temperature for 10 minutes.
  2. In a separate medium bowl, whisk together the hung curd, dry-roasted besan, mustard oil, garam masala, crushed kasuri methi, and crushed ajwain until smooth.
  3. Gently transfer the fish cubes from the first marinade into the yogurt mixture. Fold gently using your hands or a soft spatula to coat each piece evenly without breaking the fish. Cover and refrigerate for 20 minutes.
  4. Preheat your oven to 200 degrees Celsius / 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and place a wire cooling rack on top. Thread the marinated fish cubes onto the skewers, leaving a tiny gap between each piece.
  5. Place the skewers on the wire rack over the baking sheet. Transfer to the preheated oven and bake for 10 to 12 minutes. The fish should look opaque and feel slightly firm to the touch.
  6. Switch the oven setting to broil (high) and position the baking sheet near the top element. Broil for 2 to 3 minutes, watching closely, until the edges of the fish develop small charred spots. Remove from the oven.
  7. Gently slide the fish tikka off the skewers onto a serving platter. Sprinkle with chaat masala and serve immediately with fresh lemon wedges.

Notes

If using wooden skewers, soak them in water for 30 minutes before threading to prevent them from burning.
Keep a close eye on the broiler stage to prevent the spiced yogurt coating from burning entirely.