Tandoori Fish Tikka

Name: Tandoori Fish Tikka
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g fish fillet (firm white fish, boneless, cut into large cubes); 0.5 cup yogurt (thick, whisked); 1 tbsp ginger-garlic paste; 1 tbsp lemon juice; 1 tbsp mustard oil; 1 tsp kashmiri red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 1 tsp kasuri methi (crushed); 1 pinch black pepper; 1 tbsp gram flour; 0.5 tsp salt; 1 pcs bell pepper (medium, cut into squares); 1 pcs onion (medium, cut into petals); 1 tsp oil (for greasing)

RATING

4.6/5(137)

TASTE SCORE

9/10

Chunks of fish are coated in a smoky yogurt-spice marinade, then grilled until lightly charred at the edges and juicy inside. This restaurant-style tikka is bright, spiced, and perfect with onion rings and lemon.

PREP

20m

COOK

12m

SERVES

100 G

230 cal

SERVINGS

METHOD · 6 STEPS

prep · ~8 min
Prepare the fish and vegetables.
1.Pat the fish fillet dry and cut into large, even cubes.
2.Cut the bell pepper into squares and separate the onion into petals.
3.Keep the fish pieces similar in size so they cook evenly on the skewers.
TIPDry fish holds the marinade better and grills without steaming.
mix · ~4 min
Make the tandoori marinade.
1.In a bowl, whisk yogurt until smooth.
2.Add ginger-garlic paste, lemon juice, mustard oil, kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, kasuri methi, black pepper, gram flour, and salt.
3.Mix until thick and evenly blended.
rest · ~20 min
Coat the fish and rest it.
Add the fish cubes, bell pepper, and onion to the marinade and coat gently so the fish does not break. Cover and rest for 20 minutes.
TIPDo not marinate fish for too long or the lemon and yogurt can make it mushy.
assemble · ~4 min
Thread the skewers.
Thread the marinated fish, bell pepper, and onion onto the soaked wooden skewers, leaving a little space between pieces for even charring.
grill · ~12 min
Grill the fish tikka.
1.Heat a grill pan or oven grill and lightly grease it with oil.
2.Place the skewers on the hot surface and cook over medium-high heat.
3.Turn every 2 to 3 minutes until the fish is lightly charred and cooked through, about 10 to 12 minutes total.
4.Cook until the fish flakes easily and reaches 145°F in the thickest part.
TIPUse medium-high heat so the outside chars before the fish dries out.
serve
Serve the tandoori fish tikka hot.
Slide the fish tikka off the skewers and serve right away while the edges are still smoky and juicy.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick yogurt only; if it seems loose, strain it briefly so the marinade clings instead of sliding off the fish.
2
Keep the fish cubes fairly large and even, or smaller pieces may overcook before the edges char.
3
Rest the marinated fish for about 20 minutes only; longer marination can make delicate fish soft and breakable.
4
Leave slight gaps on the skewers so heat can circulate and char the onion petals and bell pepper evenly.
5
Turn the skewers gently with tongs, not a spatula, to keep the fish pieces intact.
6
Brush or dab off excess marinade before grilling if it is very thick; this helps prevent scorching on the pan.
7
Serve immediately with lemon wedges and onion rings, because fish tikka loses its juiciness fastest as it sits.