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Fish Tikka

By Mita Mondal
Fish Tikka comprises fish, curd and ginger garlic paste, mixed with a lot of different aromatic spices.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 30 minutes
Course Non Veg Snacks
Cuisine Indian
Servings 4
Calories 296 kcal

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.
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Notes

I prefer using fresh Bhetki fillets to make fish tikkas at home. It offers the best taste and soft texture in your fish tikka.
Be careful while using the toothpicks. Stick the small fish pieces together first. This makes them easier to handle and helps the marinade coat them well.
I add mustard oil to the marinade for additional flavor and also grease the pan with it. This gives the fish a deep, rich taste.
Instead of chopping or making a paste of the garlic, grate them to add to the marinade. This will enhance the flavor.
When done, brush the tikkas with a little bit of pure ghee. This will add to the shine and taste.

Nutrition Info (Estimation Only)

Nutrition Facts
Fish Tikka
Amount per Serving
Calories
 
296
Calories from Fat 126
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
94
mg
31
%
Sodium
 
113
mg
5
%
Potassium
 
612
mg
17
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
0.3
g
0
%
Protein
 
39
g
78
%
Vitamin A
 
229
IU
5
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
29
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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