The tikkas are made with boneless meat or fish pieces.You can use any fillets like Basa,Tilapia or salmon.For Tandoori chicken ,curd is used in the marination but for fish pieces I don't prefer it as fish meat is very tender and addition of yoghurt increases the cooking time to a substantial amount which may cause your fish pieces to disintegrate .
Mix the spices to the fish pieces and keep for at least 15 minutes
Bake in the oven at 200 degrees for 20 minutes till the marinate dries up flipping sides
Smoke the fish pieces with burnt charcoal or on direct flame
Add a tsp of oil in the pan and fry onions and capsicum till tender
Add the fishes and stir lightly
Serve with Tandoori rotis and a vegetable salad