It is a famous dish from North India sure to make your mouth water with the rich flavor of mustard oil from the fields of Punjab ,Spiciness of red chilies and tangy of lemon.The aroma specially comes from cooking in clay tandoors inside the street side Dhabas .The Tandoor imparts a smoky flavor to the dish almost impossible to recreate at home.But there is nothing called impossible, you can very well char the fish pieces directly on fire even over gas flame.It will cause smoke and will make your dish stand out.
Tandoori fish tikka recipe
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 .
Ingredients
- 400 gm Boneless fish fillets cut into cubes
- 1 tsp Ginger garlic paste
- a pinch salt
- 1 tsp red chilly powder
- 1/2 tbsp Dried fenugreek leaves
- 1 tbsp Mustard oil
- 1/4 tsp Ajwain
- 2 tbsp Chickpea flour
- 2 tbsp Lemon juice
- 1 Onion chopped into big pieces
- 1 Capsicum chopped into big pieces
- 1 Green chilies finely chopped
Instructions
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Mix the spices to the fish pieces and keep for at least 15 minutes
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Bake in the oven at 200 degrees for 20 minutes till the marinate dries up flipping sides
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Smoke the fish pieces with burnt charcoal or on direct flame
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Add a tsp of oil in the pan and fry onions and capsicum till tender
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Add the fishes and stir lightly
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Serve with Tandoori rotis and a vegetable salad
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