Sarson fish tikka is made with double-marinated fish pieces. First, they are marinated with lemon juice, salt, turmeric and ginger-garlic paste and then with a mixture that contains a variety of aromatic powdered spices and herbs along with curd, roasted besan, and more. Grilled in stages with a dash of butter greased on the surface, the end result is fabulous. Go through my simple recipe to learn the steps to make sarson fish tikka easily at home.
KEY TAKEAWAYS
- Sarson fish tikka is a popular dish of North India but loved equally in all regions across the country.
- Serve it hot with green chutney, mustard sauce, tomato ketchup, onion rings, a lemon wedge, or fresh salad.
- Sarson fish tikka offers a slightly spicy, creamy, and earthy taste along with a smoky flavor.
- Other similar recipes are fish tikka, fish kebab, fish hariyali kebab, and masala fish fry.
The Ingredients:
For first marination:
- 400 grams fish (cut into small pieces)
- 1 tsp salt
- ½ piece lemon (juice)
- ½ tsp turmeric powder
- ½ tsp ginger garlic paste
For second marination:
- ¼ cup curd
- 1 tbsp besan (gram flour, roasted)
- 2 tbsp mustard oil
- ½ tbsp ginger garlic paste
- 1 tbsp yellow mustard paste
- ½ piece lemon (juice)
- 1 tsp garam masala powder
- 1.5 tbsp coriander powder
- 1 tsp salt
- 1 tsp black pepper powder
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp chaat masala powder
- 1 tsp kitchen king masala powder (any brand)
- 2 tsp dry fenugreek leaves (Kasuri Methi, crushed)
To grill the fish tikkas:
- Butter (as required)
I learned this recipe from the librarian of the school of my elder son. We had a chance to talk to each other during a book exhibition in school, and there she mentioned how difficult it is to satisfy both the hunger and palate of kids after coming home from school. She suggested to me that I should try this dish, as it is both filling and satisfying. I wrote down the recipe roughly on a bookmark!
I made the dish next Sunday, and it surprised both my husband and my kids. While my husband said it was “page-turning good,” the boys said they were simply “book fair tasty.” Now, it is our weekend reading-day snack. Seeing them enjoy the dish made me feel so happy, and I realized that flavor and recipes can be found in places where you expect them the least; even between the pages of a book.
How to Make Sarson Fish Tikka? (Step by Step Guide with Images)
Step 1: Marinate 400 grams of fish with 1 tsp of salt, ½ piece of lemon juice, ½ tsp of turmeric powder, and ½ tsp of ginger-garlic paste in a bowl. Cover and keep aside for 30 minutes. Squeeze out the juice and keep the fish pieces aside. Discard the juice.
Step 2:Mix ¼ cup of curd, 1 tbsp of besan (gram flour, roasted), 2 tbsp of mustard oil, ½ tbsp of ginger garlic paste, and 1 tbsp of yellow mustard paste very nicely in another bowl. Follow it up with ½ piece of lemon (juice), 1 tsp of garam masala powder, 1.5 tbsp of coriander powder, 1 tsp of salt, 1 tsp of black pepper powder, 1 tsp of red chili powder, ½ tsp of turmeric powder, 1 tsp of chaat masala powder, 1 tsp of kitchen king masala powder (any brand), 2 tsp of dry fenugreek leaves (Kasuri Methi, crushed) and mix nicely again.
Step 3: Add the marinated fish pieces to the mixture and coat each piece nicely. Cover and let it marinate for 2 hours.
Step 4: Insert the marinated fish pieces in different skewers and put them over a charcoal grill. Roll gently to cook them nicely on all sides.
Step 5: Remove when half done and apply butter on all sides. Grill again until it is charred and grilled properly.
Step 6: Your tasty and spicy homemade sarson fish tikka is ready to serve. Garnish with coriander leaves and lemon wedges and enjoy.
Recipe Card
Sarson Fish Tikka | Mustard Fish Tikka
Ingredients
For first marination:
- 400 grams fish cut into small pieces
- 1 tsp salt
- ½ piece lemon juice
- ½ tsp turmeric powder
- ½ tsp ginger garlic paste
For second marination:
- ¼ cup curd
- 1 tbsp besan gram flour, roasted
- 2 tbsp mustard oil
- ½ tbsp ginger garlic paste
- 1 tbsp yellow mustard paste
- ½ piece lemon juice
- 1 tsp garam masala powder
- 1.5 tbsp coriander powder
- 1 tsp salt
- 1 tsp black pepper powder
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp chaat masala powder
- 1 tsp kitchen king masala powder any brand
- 2 tsp dry fenugreek leaves Kasuri Methi, crushed
To grill the fish tikkas:
- Butter as required
Instructions
- Marinate 400 grams of fish with 1 tsp of salt, ½ piece of lemon juice, ½ tsp of turmeric powder and ½ tsp of ginger garlic paste in a bowl. Cover and keep aside for 30 minutes. Squeeze out the juice and keep the fish pieces aside. Discard the juice.
- Mix ¼ cup of curd, 1 tbsp of besan (gram flour, roasted), 2 tbsp of mustard oil, ½ tbsp of ginger garlic paste and 1 tbsp of yellow mustard paste very nicely in another bowl. Follow it up with ½ piece of lemon (juice), 1 tsp of garam masala powder, 1.5 tbsp of coriander powder, 1 tsp of salt, 1 tsp of black pepper powder, 1 tsp of red chili powder, ½ tsp of turmeric powder, 1 tsp of chaat masala powder, 1 tsp of kitchen king masala powder (any brand), 2 tsp dry fenugreek leaves (Kasuri Methi, crushed) and mix nicely again.
- Add the marinated fish pieces to the mixture and coat each piece nicely. Cover and let it marinate for 2 hours.
- Insert the marinated fish pieces in different skewers and put them over a charcoal grill. Roll gently to cook them nicely on all sides.
- Remove when half done and apply butter on all sides. Grill again until it is charred and grilled properly.
- Your tasty and spicy homemade sarson fish tikka is ready to serve. Garnish with coriander leaves and lemon wedges and enjoy.
