Aromatic Fish Tikka is a popular and vibrant recipe that is marinaded with a gorgeous blend of Spices. It makes a great starter or lunch with wraps or rotis.
Fish Tikka
In this recipe, white Fish is marinaded in Spices and then Pan fried for 3 – 5 minutes per side making this a pretty quick recipe to make.
What fish goes into this recipe?
I used Tilapia in this recipe but Basa, Salmon, Cod, Pomfret and Monkfish also work.
How to make Fish Tikka
Full instructions are at the bottom of the page:
Combine Spices and Yoghurt in a bowl.
Pat Fish dry. Cut Fish Fillets down the middle and cut each 1/2 into 3 pieces.
Marinade Fish in Spice mix for 1/2 an hour. Soak skewers in water.
Thread fish onto skewers. Add a little oil to a hot pan. Once hot, add the skewers and cook for 3 – 5 minutes per side. Alternatively grill for 3 – 5 minutes per side.
Tips and tricks for making Fish Tikka
Use a heavy duty good quality pan to sear fish – A thin pan means that the fish burns easily and unevenly.
Heat the pan first before adding the oil – Heat a dry pan, and as soon as you see a little smoke, add oil (it will heat very quickly because the pan will be very hot), swirl to coat base, then immediately add the fish. The pan has to be hot as does the oil, otherwise the fish may stick.
Pan Sear Fish – Sear for around 2 – 3 minutes each side and it should lift naturally but test by nudging a little and try again 15 seconds later. I start low and then turn the heat up.
Fish Fry Marinade – You can use extra Fish Fry Marinade Powder like this one, mixed with a little Oil and Lemon Juice instead of all the marinade ingredients.
How long does it keep?
Fridge: Store in an air tight container for up to 4 days.
Can it be frozen?
To Freeze: Store cooked or just marinaded in an airtight container for up to 2 months. To thaw, keep in the fridge over night and reheat on the hob or in the microwave. Because the fish is delicate, it is easier to reheat in the microwave but nicer reheated on the hob. Just don’t move it around too much.
How to serve
This recipe is delicious served with Wraps, Roti, Rice or Naan.
For serving:
Five Minute Magic Green Avocado Chutney
Mint Sauce to serve (Optional)
Combine 2 handfuls Coriander leaves and stems, 1 small handful Mint leaves, 1 Green Chilli, 1/2 tsp Chaat Masala (Optional), 4 tbsp Greek, Plain or Natural Yoghurt and a Pinch of Salt in a blender and blend till smooth.
More indian seafood recipes:
Fenugreek Fish Masala – Methi Fish
** If you make this recipe, please rate/comment/tag us – Safira x
Fish Tikka
Aromatic Fish Tikka is a popular and vibrant recipe that is marinaded with a gorgeous blend of Spices. It makes a great starter or lunch with wraps or rotis.
Ingredients
- 500 g Fish I use Tilapia. Cut each Fish down the middle and each half into 3 pieces
Marinade
- 4 cloves Garlic Crushed
- ¾ inch Ginger Crushed
- 1 tsp Green Chilli Paste
- 2 tbsp Plain Yoghurt
- ½ tsp Cumin Powder
- ½ tsp Coriander Powder
- ½ tsp Red Chilli Powder
- ¼ tsp Turmeric Powder
- ¼ tsp Ground Black Pepper
- ½ tsp Garam Masala Powder
- 1 tbsp Chickpea Flour Optional but helps everything to stay on the fish
- 1 tbsp Lemon Juice
- 1 tbsp Oil
Skewers (Optional)
- 8 Skewers
Oil to Shallow Fry (If using a Pan)
- 2 tbsp Oil
Instructions
-
Pat Fish dry, cut in 1/2 down the middle and cut each 1/2 into 3 pieces
-
Combine marinade ingredients in a large bowl and add the fish. Marinade Fish for 1/2 an hour. Meanwhile soak skewers in water (if using).
-
To Pan Fry - Thread fish onto skewers. Add a little oil to a hot pan. Once hot, add the skewers and cook for 3 - 5 minutes per side.
-
If Grilling - Add marinaded fish to a baking tray lined with foil. Grill for 3 - 5 minutes per side.
Recipe Notes
Mint Sauce to serve (Optional)
Combine 2 handfuls Coriander leaves and stems, 1 small handful Mint leaves, 1 Green Chilli, 1/2 tsp Chaat Masala (Optional), 4 tbsp Greek, Plain or Natural Yoghurt and a Pinch of Salt in a blender and blend till smooth.
Tips and tricks for making Fish Tikka
Use a heavy duty good quality pan to sear fish – A thin pan means that the fish burns easily and unevenly.
Heat the pan first before adding the oil – Heat a dry pan, and as soon as you see a little smoke, add oil (it will heat very quickly because the pan will be very hot), swirl to coat base, then immediately add the fish. The pan has to be hot as does the oil, otherwise the fish may stick.
Pan Sear Fish – Sear for around 2 – 3 minutes each side and it should lift naturally but test by nudging a little and try again 15 seconds later. I start low and then turn the heat up.
Fish Fry Marinade – You can use extra Fish Fry Marinade Powder like this one, mixed with a little Oil and Lemon Juice instead of all the marinade ingredients.
How long does it keep?
Fridge: Store in an air tight container for up to 4 days.
Can it be frozen?
To Freeze: Store cooked or just marinaded in an airtight container for up to 2 months. To thaw, keep in the fridge over night and reheat on the hob or in the microwave. Because the fish is delicate, it is easier to reheat in the microwave but nicer reheated on the hob. Just don’t move it around too much.
How to serve
This recipe is delicious served with Wraps, Roti, Rice or Naan.
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