Fish Tikka Ajwaini

Instructions

1. 1

   Prepare the Fish (First Marinade)

   • Cut the fish fillets into uniform 2-inch cubes. Pat them completely dry with paper towels to ensure the marinade adheres well.
   • In a mixing bowl, combine the fish pieces, 1 tbsp of the ginger-garlic paste, 1 tbsp of the lemon juice, and 1/2 tsp of the salt.
   • Gently toss to coat the fish evenly. Let it rest for 15-20 minutes. This initial step helps to firm up the fish and reduce any fishy odor.
2. 2

   Prepare the Second Marinade

   • While the fish is resting, prepare the main marinade. In a separate large bowl, whisk the hung curd until it is smooth and creamy.
   • To the curd, add the roasted besan, remaining 0.5 tbsp ginger-garlic paste, mustard oil, remaining 1 tbsp lemon juice, crushed ajwain, Kashmiri red chili powder, garam masala, coriander powder, turmeric powder, and the remaining 0.75 tsp salt.
   • Mix thoroughly until you have a thick, smooth, and lump-free marinade paste.
3. 3

   Marinate the Fish

   • Gently add the fish pieces from the first marinade into the yogurt-based marinade. Discard any liquid released by the fish.
   • Using your hands or a soft spatula, carefully coat each piece of fish with the marinade, ensuring you don't break the delicate fillets.
   • Cover the bowl and refrigerate for at least 30 minutes, but no longer than 2 hours. Over-marinating can make the fish mushy.
4. 4

   Cook the Fish Tikka

   • Preheat your oven to 200°C (400°F) or an air fryer to 190°C (375°F). If using wooden skewers, soak them in water for 30 minutes to prevent burning.
   • Thread the marinated fish pieces onto the skewers, leaving a small gap between each piece for even cooking. Alternatively, arrange them in a single layer on a baking sheet lined with greased foil.
   • Bake or air fry for 12-15 minutes, flipping the skewers halfway through. The fish is cooked when it's opaque, flaky, and has light golden-brown spots.
   • For a charred tandoori effect, switch the oven to broil (grill) mode for the final 1-2 minutes, watching closely to prevent burning.
5. 5

   Garnish and Serve

   • Once cooked, carefully remove the fish tikka from the oven or skewers.
   • Immediately sprinkle with chaat masala for a tangy finish and garnish with freshly chopped coriander leaves.
   • Serve hot with lemon wedges on the side and a cooling mint-coriander chutney.