Tender, flaky fish marinated in a classic blend of yogurt and aromatic Punjabi spices, then grilled or baked to smoky perfection. This restaurant-style appetizer is surprisingly easy to make at home and perfect for any gathering.
Prep20 min
Cook15 min
Soak30 min
Servings4
Serving size: 4 pieces
296cal
30gprotein
14gcarbs
Ingredients
500 g Cod Fillets (Cut into 1.5-inch cubes. Other firm fish like Kingfish (Surmai) or Tilapia also work well.)
1 cup Hung Curd (Ensure it's thick to help the marinade cling to the fish.)
2 tbsp Besan (Lightly roasted in a dry pan for 2-3 minutes until fragrant.)
1 tbsp Ginger Garlic Paste
2 tbsp Lemon Juice (Freshly squeezed is best.)
2 tbsp Mustard Oil (Gives an authentic pungent flavor.)
1 tsp Kashmiri Red Chili Powder (For vibrant color and mild heat.)
A classic North Indian flatbread with a warm, aromatic flavor from carom seeds. These flaky, layered parathas are perfect for breakfast or lunch, served with yogurt, pickles, or a simple curry.
A vibrant, fresh green chutney made with cilantro, mint, and a hint of spice. This classic Indian condiment is the perfect zesty accompaniment to samosas, chaat, and sandwiches.
About Fish Tikka, Ajwain Paratha and Coriander Chutney
Protein-packed, perfectly spiced Fish Tikka with Ajwain Paratha and tangy chutney. So good!
This north_indian dish is perfect for lunch. With 641.23 calories and 39.559999999999995g of protein per serving, it's a muscle-gain option for your meal plan.
13gfat
Coriander Powder
0.5 tsp Turmeric Powder
0.5 tsp Ajwain (Carom seeds, aids digestion.)
1 tbsp Kasuri Methi (Crush between your palms before adding.)
1.5 tsp Salt (Adjust to taste.)
1 medium Onion (Cut into 1-inch cubes, layers separated.)
1 medium Bell Pepper (Any color, cut into 1-inch cubes.)
1 tbsp Vegetable Oil (For basting.)
0.5 tsp Chaat Masala (For garnish.)
Instructions
1
Prepare the Marinade (5 minutes)
In a large mixing bowl, whisk the hung curd until smooth and creamy.
Add the mustard oil, lemon juice, and ginger-garlic paste. Whisk again to combine.
Add all the dry spices: roasted besan, Kashmiri red chili powder, garam masala, coriander powder, turmeric powder, ajwain, and salt.
Crush the kasuri methi between your palms to release its aroma and add it to the bowl. Mix everything thoroughly until you have a thick, lump-free marinade.
2
Marinate the Fish (35 minutes)
Gently pat the fish cubes completely dry with paper towels. This is a crucial step to ensure the marinade adheres well.
Add the fish cubes to the marinade. Use a spatula or your hands to gently coat each piece evenly without breaking the fish.
Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, but no longer than 2 hours. The acid in the marinade can start to 'cook' the fish and make it mushy if left for too long.
3
Assemble the Skewers (10 minutes)
If using wooden skewers, soak them in water for 30 minutes to prevent them from burning.
Preheat your oven to 200°C (400°F) or your grill to medium-high heat.
Line a baking tray with aluminum foil and place a wire rack on top. Lightly grease the rack.
Thread the marinated fish cubes onto the skewers, alternating with the cubed onion and bell pepper. Leave a small gap between pieces to ensure even cooking.
4
Cook the Tikka (15 minutes)
For Baking: Arrange the skewers on the prepared wire rack. Bake for 10-15 minutes. At the 8-minute mark, remove from the oven, baste with vegetable oil, and turn the skewers over. Return to the oven and bake for another 5-7 minutes until the fish is opaque, cooked through, and has light char marks.
For Grilling: Place skewers on the preheated grill. Cook for 3-4 minutes per side, turning once, until the fish is cooked and has beautiful grill marks.
For a more charred finish in the oven, switch to the broil setting for the last 1-2 minutes, watching very closely to prevent burning.
5
Garnish and Serve (2 minutes)
Once cooked, carefully remove the skewers from the oven or grill and let them rest for a minute.
Sprinkle generously with chaat masala for a tangy finish.
Serve immediately with fresh lemon wedges, sliced onions, and a side of mint-coriander chutney.
324cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
2 tsp Ajwain (divided)
1 tsp Salt
4 tbsp Ghee (melted and divided)
1 cup Water (warm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta, 1 teaspoon of ajwain, and salt. Mix well.
Add 1 tablespoon of ghee to the flour mixture and rub it in with your fingertips until it resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and knead for 5-7 minutes to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
2
Shape and Layer the Parathas
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Take one dough ball and dust it with dry atta. Roll it into a circle about 4-5 inches in diameter.
Brush a thin layer of melted ghee over the surface. Sprinkle a pinch of the remaining ajwain on top.
Fold the circle in half to create a semi-circle. Apply another thin layer of ghee and a sprinkle of ajwain.
Fold the semi-circle in half again to form a triangle.
Lightly dust the triangle with atta and roll it out evenly to a paratha about 6-7 inches wide, maintaining the triangular shape. Ensure it's not too thin or too thick.
3
Cook the Parathas
Heat a tawa (flat skillet) over medium-high heat.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-45 seconds until you see small bubbles appear on the surface.
Flip the paratha and cook the other side for about 30 seconds.
Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
Flip again. Apply ghee to this side as well. Gently press the paratha with the spatula to help it cook evenly and puff up.
Cook for another 1-2 minutes, flipping a couple of times, until both sides are golden brown with crispy spots.
Repeat the shaping and cooking process for all remaining dough balls.
4
Serve
Serve the hot Ajwain Parathas immediately.
They pair wonderfully with plain yogurt (dahi), a dollop of butter, mango pickle (aam ka achaar), or any vegetable curry.
2 cup Coriander Leaves (Packed, with tender stems included)
0.5 cup Mint Leaves (Packed)
2 pcs Green Chili (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
2 clove Garlic (Optional, for a pungent flavor)
2 tbsp Roasted Chana Dal (Acts as a thickener, also known as Dalia)
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Cumin Seeds (Can be lightly toasted for deeper flavor)
0.75 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance flavors)
3 tbsp Ice Cold Water (As needed for grinding)
Instructions
1
Prepare the Herbs (3 minutes): Thoroughly wash the coriander and mint leaves under cold running water. Drain well. Include the tender coriander stems as they are packed with flavor. Roughly chop the herbs.
2
Load the Blender (2 minutes): In a high-speed blender or a small grinder jar, combine the washed coriander, mint leaves, green chilies, peeled ginger, garlic (if using), roasted chana dal, cumin seeds, salt, sugar, and freshly squeezed lemon juice.
3
Blend to a Smooth Paste (4 minutes): Secure the lid and blend the ingredients. Add 1 tablespoon of ice-cold water at a time, only as needed, to help the blades move and achieve a smooth consistency. Scrape down the sides of the jar periodically to ensure everything is blended evenly. Avoid adding too much water.
4
Taste and Serve (1 minute): Transfer the chutney to a serving bowl. Taste and adjust the seasoning if necessary—add more salt for flavor, lemon juice for tang, or a pinch of sugar to balance the heat. Serve immediately or store in an airtight container in the refrigerator.
