Tandoori Fish Tikka

Tandoori Fish Tikka, a delicious way to enjoy fish. It is very popular in the northern part of India. All tandoori recipes are usually made in the Tandoor oven. But you can perfectly make them at home in the oven or a grill pan. And if you have a barbecue, even better.

To prepare Tandoori Fish Tikka the fish pieces need double marination. The first marination to absorb all the flavours of the spices and the second marination to give the fish a nice crust.

You can choose any fish you like. I have used Perch fillets. It can also be made with whole fish. In this case, you simply have to extend the marinating and cooking time.

This dish can be served as an appetizer or as a first course.

Ingredients

For the first marination:

  1. 500g of Perch fillets cut in squares (about 5cmX5cm, approximately)
  2. 1 teaspoon turmeric powder
  3. 1 teaspoon ground black pepper
  4. 1 teaspoon red chilli powder
  5. 1 tablespoon ginger-garlic paste
  6. 2 tablespoons lemon juice
  7. Salt to taste

 For the second marinade:

  1. 2 tablespoons plain yoghurt
  2. 2 tablespoons Tandoori Masala
  3. 2 tablespoons oil
  4. 2 tablespoons Besan (Chickpea flour)

Bamboo skewers.

 

Instructions

-Cut the fish fillets in cubes about 5cmX5cm approximately.

-In a bowl mix all the pieces with the ingredients of the first marination. Let it marinate for 30 minutes or an hour in the fridge.

-In a frying pan lightly roast the chickpea flour or Besan and let it cool down.

-After 30 minutes take the fish out of the fridge and put all the ingredients of the second marination including the chickpea flour. With the help of your hand coat every piece well. Leave it for another 15 minutes in the fridge.

-After 15 minutes take them out of the fridge and skewer them onto the bamboo skewers.

-Put a grill pan on high heat with a little oil. When it is hot, place the skewers. Cook them for 3-4 minutes on each side or until cooked.

-Serve them with Roti or Naan with Mint Chutney.

Preparation in the oven:

-Preheat the oven to 200C. Brush the tray with a little oil and place the skewers.

-Bake for 20 minutes. After 10 minutes open the oven and flip them over.

-Brush with oil or butter before serving.

Básicos relacionados

Pasta de ajo y jengibre

Tandoori Masala (como preparar tandoori masala en casa)

 

Tandoori Fish Tikka

Tandoori Fish Tikka

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Cuisine India
Servings 4
Calories 150 kcal

Ingredients
  

  • For the first marination:
  • 500g of Perch fillets cut in squares (about 5cmX5cm, approximately)
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon red chilli powder
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons lemon juice
  • Salt to taste

For the second marinade:

  • 2 tablespoons plain yoghurt
  • 2 tablespoons Tandoori Masala
  • 2 tablespoons oil
  • 2 tablespoons Besan (Chickpea flour)
  • Bamboo skewers.

Instructions
 

  • Cut the fish fillets in cubes about 5cmX5cm approximately.
  • In a bowl mix all the pieces with the ingredients of the first marination. Let it marinate for 30 minutes or an hour in the fridge.
  • In a frying pan lightly roast the chickpea flour or Besan and let it cool down.
  • After 30 minutes take the fish out of the fridge and put all the ingredients of the second marination including the chickpea flour. With the help of your hand coat every piece well. Leave it for another 15 minutes in the fridge.
  • After 15 minutes take them out of the fridge and skewer them onto the bamboo skewers.
  • Put a grill pan on high heat with a little oil. When it is hot, place the skewers. Cook them for 3-4 minutes on each side or until cooked.
  • Serve them with Roti or Naan with Mint Chutney.

Preparation in the oven:

  • Preheat the oven to 200C. Brush the tray with a little oil and place the skewers.
  • Bake for 20 minutes. After 10 minutes open the oven and flip them over.
  • Brush with oil or butter before serving.

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