Fish Tikka

Nutrition · per serving

Steps

1. 1

   Preheat the grill, grill pan, or oven broiler to high heat. If using wooden skewers, soak them in water. Pat the fish dry well and cut into even 4 cm chunks so they cook at the same rate; drying helps the marinade cling and improves charring.

   400 g firm white fish fillets, boneless and skinless, cut into 4 cm chunks
2. 2

   In a bowl, make the marinade by mixing the yogurt, lemon juice, ginger, garlic, garam masala, cumin, coriander, turmeric, Kashmiri chili powder, salt, and mustard oil until smooth. The marinade should be thick enough to coat the fish rather than run off.

   80 g full-fat Greek yogurt15 ml lemon juice10 g ginger, finely grated10 g garlic, finely grated4 g garam masala2 g ground cumin2 g ground coriander1 g ground turmeric3 g Kashmiri chili powder5 g salt10 ml mustard oil or neutral oil
3. 3

   Add the fish to the marinade and gently fold to coat every piece without breaking it. Rest for 10 minutes at room temperature; this short marinade is enough for fish and keeps the texture firm.

   400 g firm white fish fillets, boneless and skinless, cut into 4 cm chunks80 g full-fat Greek yogurt15 ml lemon juice10 g ginger, finely grated10 g garlic, finely grated4 g garam masala2 g ground cumin2 g ground coriander1 g ground turmeric3 g Kashmiri chili powder5 g salt10 ml mustard oil or neutral oil
4. 4

   Thread the marinated fish onto skewers, leaving a little space between pieces. Lightly grease the grill grates or pan with ghee. Grill over high heat for 3-4 minutes on the first side, then turn and cook 3-4 minutes more, basting lightly with any marinade left in the bowl if desired. The fish is done when lightly charred at the edges and just opaque in the center; avoid overcooking or it will dry out.

   400 g firm white fish fillets, boneless and skinless, cut into 4 cm chunks10 g ghee
5. 5

   Transfer to a plate and rest for 2 minutes so the juices settle. Finish with cilantro and serve hot with sliced red onion and lemon wedges for squeezing over.

   5 g fresh cilantro, chopped60 g red onion, sliced2 wedges lemon wedges

Origin & History

Fish tikka is part of the broader North Indian and Mughlai tikka tradition, where meat or seafood is marinated with spices and yogurt, then cooked over intense heat in a tandoor. Coastal regions and restaurant kitchens adapted the technique for fish, creating a lighter, quick-cooking version with the same smoky, charred character.