Fish Tikka Recipe

Name: Fish Tikka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: north indian
Ingredients: 30 g · Coriander leaves; 5 ml · Coriander powder; 30 ml · Curd; 5 ml · Garam masala; 5 ml · Ginger-garlic paste; 5 ml · Ground cumin; 300 g · Kingfish or salmon; 15 ml · Lemon juice; 15 ml · Oil; 2.5 ml · Red chili powder; Salt; 5 ml · Turmeric powder

Nutrition per serving

estimated

342kcal

Protein31g

Carbs2g

Fat23g

Fiber1g

Estimated — 6 ingredients not in food database (99% mass accounted for)

How we calculate these numbers

Flavor profile

Spice

Richness

Method

1Cut 2 pieces of fresh kingfish or salmon (each about 150 g) into 2.5 cm cubes. Pat dry with a clean cloth to remove excess moisture.
2In a mixing bowl, add 2 tbsp plain yogurt, 1 tbsp lemon juice, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1 tsp ginger-garlic paste.
3Mix the marinade well, then add the fish pieces. Toss gently to coat each piece evenly. Cover and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).
4Heat a non-stick skillet or tawa over medium heat. Add 1 tbsp oil and let it warm up.
5Remove fish from the marinade, letting excess drip off. Do not discard the marinade.
6Place fish pieces on the hot skillet in a single layer. Cook for 3–4 minutes per side, turning once, until the fish is opaque and lightly charred at edges.
7Drizzle a little more oil around the edges if needed. Baste the fish with the reserved marinade during cooking for extra flavor.
8Remove from heat. Garnish with fresh coriander leaves and serve hot with mint chutney or lemon wedges.