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: 1 serving
307cal
30gprotein
13gcarbs
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.)
Bright, zesty lemon wedges, perfect for garnishing drinks, seafood, salads, and more. This simple guide shows you how to cut a lemon perfectly to add a burst of fresh citrus flavor to any dish or beverage.
Perfectly spiced, tender Fish Tikka with zesty lemon – a protein-packed, light, and flavorful delight!
This sindhi dish is perfect for snack. With 314.7 calories and 30.3g of protein per serving, it's a low-calorie option for your meal plan.
15gfat
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.
8cal
0gprotein
1gcarbs
0gfat
Ingredients
1 large Lemon (Choose one that is firm with a bright, unblemished yellow peel.)
Instructions
1
Wash and Roll
Thoroughly wash the lemon under cool running water to remove any wax or residue. Pat it completely dry.
On a countertop or cutting board, press down firmly on the lemon with the palm of your hand and roll it back and forth for 10-15 seconds. This helps to release the juices.
2
Trim the Ends
Place the lemon on a stable cutting board.
Using a sharp knife, carefully slice off about 1/4 inch from both the stem end and the blossom end. This creates flat surfaces for stability.
3
Cut in Half
Stand the lemon on one of its newly cut flat ends.
Slice it directly down the middle, lengthwise, to create two equal halves.
4
Create Wedges
Place each lemon half cut-side down on the board.
Slice each half lengthwise into 3 or 4 equal wedges, depending on your desired size. This will yield a total of 6 or 8 wedges, ready for serving.
