Fish Amritsari Tikka
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.
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
Instructions
- 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 and set it aside for 10 minutes.
- Meanwhile, in a different bowl make the second marination with 1.5 tbsp of hung curd, 1 tsp 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 and set it aside for 7 to 8 minutes more.
- 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.
- 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.
- Your spicy and tasty homemade fish Amritsari tikka is ready. Serve hot.
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Notes
I have used mustard oil to marinate the fish. It offers the authentic flavor and taste to the tikka.
Crushing the ajwain and dry fenugreek leaves slightly enhances the flavor further.
If you want, you may even smoke the fish after marination and before grilling.
Cook the fish over a low to medium flame. This allows proper cooking and infusion of flavors.
Nutrition Info (Estimation Only)
Nutrition Facts
Fish Amritsari Tikka
Amount per Serving
Calories
307
Calories from Fat 171
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
85
mg
28
%
Sodium
96
mg
4
%
Potassium
463
mg
13
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
27
g
54
%
Vitamin A
300
IU
6
%
Vitamin C
3
mg
4
%
Calcium
22
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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