Fish Tikka comprises fish, curd and ginger garlic paste, mixed with a lot of different aromatic spices. It is not difficult to make fish tikka at home. Wondering what the steps are? Continue reading my recipe.
KEY TAKEAWAYS
- Fish tikka is a very popular snack item and an appetizer in a party.
- These hot tikkas are usually served with mint and yogurt chutney, lemon wedges, sliced onions, carrot and beetroot julienne salad, cucumber raita, tamarind chutney or coriander chutney.
- Fish tikka tastes spicy, succulent, savory, and rich.
- Try other tikkas such as chicken tikka, cheese tikka, egg tikka, mutton tikka, paneer tikka, prawn tikka, and vegetable tikka.
The Ingredients:
- 750 gm fish (Bhetki) (fillet or medium cubes)
To marinate the fish:
- Salt – To taste
- 1 tsp ginger garlic paste
To coat the fish:
- 2 tbsp hung curd
- 1 tsp carom seeds (ajwain)
- 1.5 tsp Kashmiri red chili powder
- ½ tsp turmeric powder
- 1 tsp white pepper powder
- 1 tsp chaat masala powder
- 1 tsp ginger garlic paste
- 1 tbsp gram flour (besan)
- 1 tsp cumin seeds powder (roasted)
- 1 tsp dry fenugreek leaves (kasuri methi) (dry roasted, crushed)
- 1 tbsp mustard oil
To fry the tikkas:
- 2 tbsp mustard oil
To serve fish tikkas:
- Lemon wedges
- Mint and yogurt chutney
- Sliced onions and carrot and beetroot julienne salad
I encountered this particular snack item at a literature festival I visited some time back in Kolkata. Between sessions, I stumbled into a food court where a small booth was selling traditional regional plates. The dish was humble in presentation but carried a certain elegance.
The vendor said, “This is our slow fire favorite.” Though I have had fish tikkas before, this specific recipe was distinctly different from the others I had. I noted down whatever I could from the vendor. At home, I took my time—low flame, deep flavors. It is now something I make during long reading days, when I want a meal that matches the slow unfolding of a good story.
How to Make Fish Tikka? (Step by Step Guide with Images)
Step 1: Take 750 gm of Bhetki fillet, cut them into small squares, join 4 squares with a toothpick, and put them in a bowl.
(Pro tip: You can make cubes if you get a sizeable chunk of Bhetki fish. However, doing it in my way ensures better marination).
Step 2: Add 1 tsp of ginger garlic paste and regular table salt to taste. Mix it with each piece very nicely. Keep it aside for 10 to 15 minutes.
(Pro tip: Do not add lemon juice for marinating Bhetki fish as it is very soft and will break easily while cooking).
Step 3: Now take another bowl. Put 2 tbsp of hung curd, 1 tsp of carom seeds (ajwain) after crushing them in your hand, 1.5 tsp of Kashmiri red chili powder, ½ tsp of turmeric powder, 1 tsp of white pepper (shah marich) powder, and 1 tsp of chaat masala powder and ginger garlic paste.
(Pro tip: Using ajwain is a must for making fish tikka. If you do not have white pepper powder, you can use regular black pepper powder).
Step 4: Follow it with 1 tbsp of gram flour (besan), 1 tsp of roasted cumin seeds powder, 1 tsp of dry roasted fenugreek leaves (kasuri methi) after crushing them in your hand, and 1 tbsp of mustard oil.
(Pro tip: Besan helps in binding. So, do not skip it).
Step 5: Mix everything nicely. Keep it aside for 5 minutes to set properly.
Step 6: Now, coat the fish pieces nicely.
Step 7: Keep them aside for just 4 to 5 minutes to set properly.
(Pro tip: Do not keep the fish pieces in this way for a long time as the salt and curd will release water).
Step 8: Now, heat a pan (preferably a grill pan) on a high flame. Grease it with 2 tbsp of mustard oil using a brush.
Step 9: Turn the flame to medium. Put each piece leaving adequate space in between to flip them easily.
Step 10: Flip them from time to time to fry them nicely on all sides on medium to high flame for about 6 to 7 minutes. Remove them when they turn blackish-brown in color.
(Pro tip: Never fry them on a low flame. Also, do not rush. It might leave the raw smell of the ingredients and the fish).
Step 11: Your tasty and spicy fish tikka is ready to serve. Lay them on a plate and serve them hot with lemon wedges, mint and yogurt chutney, sliced onions, carrot, and beetroot julienne salad.
Recipe Card
Fish Tikka
Ingredients
- 750 gm fish Bhetki (fillet or medium cubes)
To marinate the fish:
- Salt To taste
- 1 tsp ginger garlic paste
To coat the fish:
- 2 tbsp hung curd
- 1 tsp carom seeds ajwain
- 1.5 tsp Kashmiri red chili powder
- ½ tsp turmeric powder
- 1 tsp white pepper powder
- 1 tsp chaat masala powder
- 1 tsp ginger garlic paste
- 1 tbsp gram flour besan
- 1 tsp cumin seeds powder roasted
- 1 tsp dry fenugreek leaves kasuri methi (dry roasted, crushed)
- 1 tbsp mustard oil
To fry the tikkas:
- 2 tbsp mustard oil
To serve fish tikkas:
- Lemon wedges
- Mint and yogurt chutney
- Sliced onions and carrot and beetroot julienne salad
Instructions
- Take 750 gm of Bhetki fillet, cut them into small squares, join 4 squares with a toothpick, and put them in a bowl. (Pro tip: You can make cubes if you get a sizeable chunk of Bhetki fish. However, doing it in my way ensures better marination).
- Add 1 tsp of ginger garlic paste and regular table salt to taste. Mix it with each piece very nicely. Keep it aside for 10 to 15 minutes. (Pro tip: Do not add lemon juice for marinating Bhetki fish as it is very soft and will break easily while cooking).
- Now take another bowl. Put 2 tbsp of hung curd, 1 tsp of carom seeds (ajwain) after crushing them in your hand, 1.5 tsp of Kashmiri red chili powder, ½ tsp of turmeric powder, 1 tsp of white pepper (shah marich) powder, and 1 tsp of chaat masala powder and ginger garlic paste. (Pro tip: Using ajwain is a must for making fish tikka. If you do not have white pepper powder, you can use regular black pepper powder).
- Follow it with 1 tbsp of gram flour (besan), 1 tsp of roasted cumin seeds powder, 1 tsp of dry roasted fenugreek leaves (kasuri methi) after crushing them in your hand, and 1 tbsp of mustard oil. (Pro tip: Besan helps in binding. So, do not skip it).
- Mix everything nicely. Keep it aside for 5 minutes to set properly.
- Now, coat the fish pieces nicely.
- Keep them aside for just 4 to 5 minutes to set properly. (Pro tip: Do not keep the fish pieces in this way for a long time as the salt and curd will release water).
- Now, heat a pan (preferably a grill pan) on a high flame. Grease it with 2 tbsp of mustard oil using a brush.
- Turn the flame to medium. Put each piece leaving adequate space in between to flip them easily.
- Flip them from time to time to fry them nicely on all sides on medium to high flame for about 6 to 7 minutes. Remove them when they turn blackish-brown in color. (Pro tip: Never fry them on a low flame. Also, do not rush. It might leave the raw smell of the ingredients and the fish).
- Your tasty and spicy fish tikka is ready to serve. Lay them on a plate and serve them hot with lemon wedges, mint and yogurt chutney, sliced onions, carrot, and beetroot julienne salad.
