Discover The Ultimate Tandoori Fish Tikka Recipe For A Flavorful Delight

Tandoori Fish Tikka is a marinated and grilled fish dish with a rich blend of Indian spices and yogurt. The fish is cooked until tender and slightly charred, then garnished with chaat masala and coriander. Serve it hot with mint chutney and lemon wedges for a delicious appetizer or main course.

Tandoori Fish Tikka is a flavorful and aromatic dish made by marinating fish fillets in a spiced yogurt mixture and then grilling or baking them until tender and slightly charred. The first marination involves lemon juice and turmeric to eliminate any fishy odor, while the second marination, with a rich blend of spices and yogurt, infuses deep flavors into the fish. The addition of ajwain, besan, and mustard oil adds a distinct tandoori essence. Once marinated, the fish is threaded onto skewers and cooked in a hot oven, grill, or tandoor. Finished with a sprinkle of chaat masala and a garnish of fresh coriander, this dish is served hot with mint chutney and lemon wedges. It’s perfect as an appetizer or a main course paired with naan or rice.

Ingredients:

• 500 grams of fish fillets (preferably boneless, like salmon, cod, or tilapia)
• 1 cup thick yogurt (hung curd)
•  1 tablespoon ginger-garlic paste
•  1 tablespoon lemon juice
•  2 tablespoons vegetable oil or mustard oil
•  1 teaspoon turmeric powder
•  1 teaspoon red chili powder (adjust according to spice level)
•  1 teaspoon garam masala powder
•  1 teaspoon cumin powder
•  1 teaspoon coriander powder
•  1/2 teaspoon black pepper powder
•  1 teaspoon chaat masala
•  1/2 teaspoon ajwain (carom seeds)
•  1 tablespoon besan (gram flour) optional for extra texture
•  Salt to taste
•  Fresh coriander leaves and lemon wedges for garnish

Step-By-Step Preparation:

1. Preparing the Fish:

•  Begin by washing the fish fillets under cold water and pat them dry using a paper towel. Cut the fillets into bite-sized cubes, approximately 2-inch pieces. This size ensures that the fish cooks evenly and quickly.

2. First Marination:

• In a mixing bowl, add lemon juice, a pinch of salt, and turmeric powder. Mix well and coat the fish pieces with this mixture. This helps to eliminate any fishy odor and starts to infuse flavor into the fish. Let the fish marinate for 15-20 minutes.

3. Making the Tandoori Marinade:

• While the fish is marinating, prepare the tandoori marinade. In a separate bowl, add thick yogurt (hung curd) and whisk it until smooth.
• Add ginger-garlic paste, red chili powder, garam masala, cumin powder, coriander powder, black pepper powder, ajwain, and salt. Mix well to form a thick, smooth paste.
•  For added flavor, you can lightly roast the besan in a dry pan until it turns golden and aromatic. Add this to the marinade mixture for extra texture and to help the marinade stick to the fish.

4. Second Marination:

• Add the pre-marinated fish pieces to the tandoori marinade. Make sure each piece is well-coated with the marinade.
• Drizzle in the vegetable or mustard oil, which adds richness and helps the fish to develop a nice char when cooked.
•  Cover the bowl with plastic wrap and refrigerate the marinated fish for at least 1-2 hours. For the best results, marinate the fish overnight to allow the flavors to fully penetrate.

5. Cooking the Fish:

• Preheat your oven to 220°C (430°F) or prepare a grill. If using a tandoor, preheat it until it is very hot.
• Thread the marinated fish pieces onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
• Place the skewers on a baking tray lined with aluminum foil, or directly onto the grill. Brush the fish with a little oil to prevent it from sticking.
• Cook the fish in the preheated oven or on the grill for 12-15 minutes, turning the skewers halfway through. The fish should be cooked through and have a slight char on the edges. You can also broil the fish for the last 2 minutes to get a nice smoky flavor.

6. Finishing Touches:

•  Once cooked, remove the fish from the oven or grill. Sprinkle chaat masala over the tandoori fish tikka while it’s still hot. This adds a tangy, spicy kick that complements the smoky flavor.
• Garnish with freshly chopped coriander leaves and lemon wedges.

7. Serving:

• Serve the Tandoori Fish Tikka hot, alongside mint chutney, pickled onions, and lemon wedges. It can be served as an appetizer or as a main course with naan or rice.

Tips:

• For an authentic tandoori flavor, you can add a pinch of kasuri methi (dried fenugreek leaves) to the marinade.
• If you don’t have a tandoor or oven, you can cook the fish on a stovetop using a heavy-bottomed pan or griddle. Cook on medium-high heat until the fish is charred and cooked through.
• Ensure the fish is not overcooked, as it can become dry. The ideal tandoori fish should be moist and tender on the inside with a slightly crisp exterior.