India
Fish Tikka Recipe
Prep Time | 5 minutes |
Cook Time | 15 minutes |
Passive Time | 30 minutes |
Servings |
people
MetricUS Imperial
|
Ingredients
Marination Ingredients
- 500 grams fish fillets
- 1 cup regular thick yogurt
- 1 ½ tsp red chili powder Kashmiri is prefered
- ⅛ tsp black pepper powder
- 1 ½ tsp ginger garlic paste
- ⅛ tsp ground turmeric
- ½ tbsp Kasuri Methi (Dried Fenugreek Leaves) (crushed) (optional)
- 2 tbsp Lemon juice (skip if using sour curd
- 1/2 tsp biryani masala powder or garam masala
- ½ tsp coriander powder
- Salt to taste
- 1 tbsp Oil (can skip if you are using salmon)
- 1 1/2 tbsps besan/ chickpea flour (optional)
vegetables (optional)
- ½ green bell pepper cubed
- ½ red bell pepper or 1 tomato deseeded cubed
- 1 large onion cubed
Ingredients
Marination Ingredients
vegetables (optional)
|
|
Instructions
- Add yogurt to a cheese cloth and drain off excess water or whey. You will be left with thick yogurt. You can even hang it inside the refrigerator to make hung curd.
- Wash and peel of the skin, if cannot just proceed.
- Cut them to equal cube sized pieces, remove the moisture from them using disposable or absorbent tissues.
- Mix all the marination ingredients and marinate for at least 2 to 12 hrs.
- Soak the wooden skewers for at least 30 mins in water to prevent burning else you will have burnt skewers like mine.
- Just before you begin to bake, cube the veggies and marinate in the left over marination. Veggies at room temp, using from the fridge right away makes them soggy. I do not marinate for long as tend to lose the crunch, so I marinate just before I bake them.
- Remove the excess marinade and put them on to skewers, alternating veggies and fish. There will drippings from the meat while baking, do not forget to place a tray to collect the spills in case you use a wire rack for placing the skewers and not a tray. Otherwise it will mess up your oven.
- Preheat the oven to 240 C, bake for 10 mins and then on 180 C for another 5 to 10 mins. I suggest you to check after 15 mins.In between you can baste the marinade to the tikkas to prevent them from drying.