Succulent pieces of firm fish marinated in a classic blend of yogurt and tandoori spices, then grilled to smoky perfection. A fantastic appetizer or light main course that brings the flavor of the tandoor to your home kitchen.
Prep25 min
Cook20 min
Servings4
Serving size: 1 serving
353cal
33gprotein
13gcarbs
20g
Ingredients
600 g Basa Fillet (Or other firm white fish like Cod or Kingfish, cut into 1.5-inch cubes)
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Experience the culinary artistry of North India with Laccha Paratha, a multi-layered flatbread celebrated for its intricate, flaky texture. Each bite reveals delicate, buttery layers that are both crispy and soft. Made from whole wheat flour and pan-fried to golden perfection with ghee, it's the ultimate accompaniment to rich curries, dals, or simply a dollop of yogurt.
About Tandoori Fish Tikka, Mint Chutney and Laccha Paratha
Perfectly spiced, protein-packed Fish Tikka with tangy mint chutney and flaky paratha – so good!
This indian dish is perfect for lunch. With 829.44 calories and 41.94g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Coriander Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (Crushed)
1 medium Onion (Cut into 1-inch cubes)
1 medium Capsicum (Any color, cut into 1-inch cubes)
2 tbsp Butter (Melted, for basting)
0.5 tsp Chaat Masala (For sprinkling)
Instructions
1
Prepare Fish & First Marinade
Cut the fish fillets into 1.5-inch cubes. Pat them completely dry with a paper towel.
In a mixing bowl, gently toss the fish pieces with lemon juice, ginger-garlic paste, and 0.5 tsp of salt.
Set aside to marinate for 15-20 minutes.
2
Prepare Tandoori Marinade
In a separate large bowl, whisk the hung curd until it's smooth and creamy.
Add the roasted besan, mustard oil, Kashmiri red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala, crushed kasuri methi, and the remaining 1 tsp of salt.
Mix thoroughly to form a thick, lump-free paste.
3
Combine & Marinate
Gently add the fish from the first marinade, along with the cubed onion and capsicum, into the tandoori marinade.
Use your hands or a spatula to coat everything evenly, being careful not to break the fish.
Cover the bowl and refrigerate for at least 30 minutes and up to 1 hour.
4
Preheat & Skewer
Preheat your oven to 200°C (400°F) and set it to the grill or broil mode.
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Thread the marinated fish, onion, and capsicum pieces alternately onto the skewers. Don't pack them too tightly to ensure even cooking.
5
Bake the Fish Tikka
Arrange the skewers on a wire rack placed over a foil-lined baking tray.
Bake for 10-12 minutes.
Carefully remove the tray, flip the skewers, and baste them with melted butter.
6
Final Cook & Serve
Return the skewers to the oven and bake for another 5-8 minutes, or until the fish is cooked through, opaque, and has light char marks on the edges.
Once cooked, remove from the oven and sprinkle with chaat masala.
Serve immediately with lemon wedges and mint chutney.
21cal
1gprotein
4gcarbs
0gfat
Ingredients
1.5 cup Mint Leaves (Packed, tough stems removed)
1 cup Cilantro (Packed, including tender stems)
2 piece Green Chili (Adjust to spice preference)
1 inch Ginger (Peeled and roughly chopped)
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
0.5 cup Ghee (Melted, for dough, layering, and cooking)
1 cup Water (Lukewarm, adjust as needed)
Instructions
1
Prepare the Dough (10 mins + 30 mins resting)
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create Layers (15 mins + 15 mins resting)
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
Gently stretch the pleated strip to lengthen it slightly.
Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3
Roll the Parathas (5 mins)
Take one rested coil and lightly dust it with atta.
Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4
Cook the Parathas (25 mins)
Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
Repeat the process for all remaining parathas, adjusting the heat as necessary.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
Serve immediately with your favorite curry, dal, raita, or pickle.
