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Fish Amritsari tikka is made by grilling double-marinated fish pieces. The first marination uses ginger-garlic-green chili paste with lemon juice, salt, and mustard oil. The second marination process uses a mixture of hung curd and spices along with gram flour, ajwain, and Kasuri methi. The leftover marinade is used to fry onions, capsicum and tomatoes for extra flavor. Go through my easy recipe to learn the steps to make fish Amritsari tikka at home.

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KEY TAKEAWAYS

Fish Amritsari tikka is a famous Punjabi appetizer loved across India for its bold, tandoori-style flavors.
Serve it with mint chutney, onion rings, lemon wedges, or as a starter before a main meal.

Fish Amritsari tikka tastes spicy, tangy, and savory.
Other similar recipes are fish tandoori, tandoori fish, and fish masala.

The Ingredients:

For the first marination:

250 grams fish
1 tbsp ginger, garlic, and green chili paste
1 tsp lemon juice
Salt to taste
1 tbsp mustard oil

For the second marination:

1.5 tbsp hung curd
1 tsp ginger, garlic, and green chili paste
1 tsp red chili powder
½ tsp coriander powder
¼ tsp turmeric powder
½ tsp ajwain or carom seeds (crushed by hand)
½ tsp dry fenugreek leaves (Kasuri methi, crushed by hand)
1 tbsp gram flour (besan)
1 tbsp mustard oil

Additional veggies:

Onions (a few, diced)
Capsicum (a few, diced)
Tomatoes (a few, diced)

One day, at a party at one of my friend’s houses, I saw my friend grilling these tikkas for guests in her kitchen. The flavor of mustard oil and fish filled the room. I asked for the recipe and she narrated it happily. She emphasized the double marination process as that is what brings out the true taste of the dish.

When I made them in my kitchen the next weekend, my husband and two sons said that they tasted exactly the same way as in the restaurant. My fear and anxiety about the result were proved wrong. My husband complimented me on my effort and my sons wanted more – both made me extremely happy and I was grateful to my friend for sharing the recipe.

How to Make Fish Amritsari Tikka? (Step by Step Guide with Images)

Step 1: Marinate 250 grams of fish with 1 tbsp of ginger, garlic, and green chili paste, 1 tsp of lemon juice, salt to taste, and 1 tbsp of mustard oil in a bowl. Cover it and set it aside for 10 minutes.

Step 2: Meanwhile, in a different bowl make the second marination with 1.5 tbsp of hung curd, 1 tsp of ginger, garlic, and green chili paste, 1 tsp of red chili powder, ½ tsp of coriander powder, ¼ tsp of turmeric powder, ½ tsp of ajwain or carom seeds (crushed by hand), ½ tsp of dry fenugreek leaves (Kasuri methi, crushed by hand), 1 tbsp of gram flour (besan), and 1 tbsp of mustard oil. Add it to the marinated fish. Mix nicely. Cover it and set it aside for 7 to 8 minutes more.

Step 3: Grease a grilling pan with a little bit of oil. Put the marinated fish pieces on the hot pan carefully. Grill on a low to medium flame for about 3 minutes on one side before flipping.

Step 4: Put a few diced onions, capsicum and tomatoes in the bowl with the leftover marinade. Mix them nicely. Add and sauté them along with a fish for a couple of minutes. Sprinkle a bit of chaat masala powder and it is ready to serve.