Fish Tikka Recipe | Tangy and luscious Fish

Craving for the tasty flavors of Fish tikka but don’t have a grill or oven? No need to worry. I’m going to share this Fish Tikka recipe, in an easy way with a stove top, you can enjoy the aromatic spices and the juicy texture gives comfort to you and your kitchen. So let’s enjoy the step-by-step process of this tempting dish without any specialized equipment.

Ingredients:

1. Fish fillets (firm-fleshed, boneless, such as salmon, cod, or tilapia) – 500g
2. Yogurt/ Curd – 1 cup
3. Ginger-garlic paste – 2 tablespoons
4. Besan- gram flour – 1 tablespoon
5. Lemon juice – 2 tablespoons
6. Kashmiri red chili powder – 1 tablespoon
7. Turmeric powder – 1/2 teaspoon
8. Garam masala powder – 1 teaspoon
9. Coriander powder – 1 teaspoon
10. Cumin powder – 1 teaspoon
11. Kasuri methi (dried fenugreek leaves) – 1 tablespoon (optional)
12. Chaat masala – 1 teaspoon
13. Salt – to taste
14. Cooking oil – for pan frying
15. Skewers or toothpicks

Marinade Preparation:

1. Take a tawa or kadhai heat over low flame and roast gram flour on low flame, give a swallow golden color.
2. In a mixing bowl, combine yogurt/ curd, ginger-garlic paste, gram flour (besan), lemon juice, Kashmiri red chili powder, turmeric powder, garam masala powder, coriander powder, cumin powder, kasuri methi (if using), chaat masala, and salt. Mix until well combined to form a smooth marinade paste.

Preparation of Fish Tikka Recipe

1. Cut the fish fillets into bite-sized pieces suitable for skewering.
2. Take dry paper towels and pat the fish pieces to remove excess moisture.
3. Add the fish pieces to the prepared marination paste, make sure that they are coated evenly. Cover the bowl with lid and refrigerate for at least 30 minutes or rest it in normal temperature to allow the flavors to meld.

Stove top Cooking

1. Heat a non-stick pan or frying pan or Iron Tawa over medium heat and add a tablespoon of cooking oil.
2. Once the oil is hot, carefully thread the marinated fish pieces into skewers or toothpicks.
3. Place the skewers in the pan, ensure they are not overcrowded, and cook for 3-4 minutes, until the fish is cooked through and lightly browned from each side.
4. If necessary, drizzle a little more oil around the edges of the pan to prevent sticking.
5. Once the Fish Tikka recipe is cooked perfectly, remove the skewers from the skillet and transfer them to a serving platter.

Serving

1. Garnish the Fish Tikka recipe with freshly chopped coriander leaves and lemon wedges for an extra burst of flavor.
2. Serve hot with mint chutney, sliced onions, and lemon wedges on the side.
3. Enjoy this flavorful Fish Tikka recipe as an appetizer or as part of a main course with rice or naan bread.

Grilling:

1. Preheat your grill to medium-high heat. If using an oven, preheat it on the highest setting with the broiler function.
2. Thread the marinated fish pieces into the soaked skewers, leave a little space between each piece.
3. Brush grill grates with cooking oil to prevent sticking.
4. Once the grill is ready, carefully position the skewers on the heated grill and allow them to cook for about 4-5 minutes on each side, or until the fish is fully cooked and has obtained a delightful golden-brown crust. Alternatively, if you’re using an oven, simply place the skewers on a baking tray covered with aluminum foil and broil them for approximately 8-10 minutes, remembering to turn them over halfway through the cooking process.

Tips:

1. Use firm-fleshed fish fillets that can withstand grilling without falling apart.
2. According to your preference adjust the spice levels by increasing or decreasing the amount of Kashmiri red chili powder.
3. Soaking the skewers in water can prevent them from burning while grilling.
4. If you want to add smokiness, you can grill the Fish Tikka over charcoal or wood-fired grill.
5. Serve fish tikka recipe with naan bread or rice as an appetizer or as part of a main course.

Serve:

1. Once the Fish Tikka recipe is cooked to perfection, remove it from the grill or oven and transfer it to a serving platter.
2. Garnish the fish tikka with freshly chopped coriander and lemon leaves to add extra flavor.
3. Serve the hot fish tikka recipe with mint chutney, sliced onions, and lemon wedges on the side.

Tips:

1. Use firm-fleshed fish fillets that hold their shape well during cooking.
2. Adjust the spice levels according to your preference by increasing or decreasing the amount of Kashmiri red chili powder.
3. If using wooden skewers, soak them in water for at least 30 minutes before threading the fish to prevent them from burning.
4. Feel free to add diced bell peppers, onions, or cherry tomatoes between the fish pieces on the skewers for added flavor and color.

With this stovetop Fish Tikka recipe, you can make this recipe without a grill or oven and recreate the loving dish with the same flavor on the stovetop.  So fire up your stove and give a treat to yourself and your loved ones a mouthwatering dish today. If you want to through a party, or gathering or want a dinner night, this recipe is perfect, with its aromatic spices and irresistible taste.