Punjab

Fish tikka

Name: Fish tikka
Total time: 40 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 600 g firm boneless fish in chunks fish; 1/2 cup hung curd (greek yogurt); 1 1/2 tbsp ginger garlic paste; 1 tsp ajwain (carom seeds); 1 1/2 tsp kashmiri chilli powder; 1/2 tsp garam masala; 1 1/2 tbsp roasted besan (chickpea flour, gram flour); 1 1/2 tbsp mustard oil; 1 1/2 tbsp lemon juice; 2 tsp for basting butter; 1 tsp chaat masala; Salt, to taste

Firm fish chunks in a smoky ajwain marinade, grilled till charred. A tandoor classic at home.

40 minTime

34 gProtein each

mediumSpice

Fish in the tandoor2 chapters · 1 min read

Make it your way

Grandma's wayAjwain marinade, high heat, char.

The original

297kcalsame

34 gproteinsame

1 gfibresame

40minutessame

Classic fish tikka.

Per serving, worked out from the ingredient table.

Ingredients

Fish600 g firm boneless fish, in chunks

Hung curd (greek yogurt)½ cup

Ginger garlic paste1½ tbsp

Ajwain (carom seeds)1 tsp

Kashmiri chilli powder1½ tsp

Garam masala½ tsp

Besan (chickpea flour, gram flour)1½ tbsp, roasted

Mustard oil1½ tbsp

Lemon juice1½ tbsp

Butter2 tsp, for basting

Chaat masala1 tsp

Saltto taste

Method

4 steps

1Rub the fish with lemon juice, salt and ginger garlic paste and rest 15 minutes.
2Whisk hung curd, ajwain, chilli powder, garam masala, roasted besan and mustard oil. Coat the fish gently and rest 30 minutes.
3Grill on skewers or a tray at 230°C, or in a very hot pan, for 8 to 10 minutes, basting with butter.
4Sprinkle chaat masala and serve with mint chutney and lemon.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Fish tikka

Make it your way

Ingredients

Method

Make it a meal