Sarson Fish Tikka | Mustard Fish Tikka
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.
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.
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Notes
Take any fish with fewer bones to make this dish.
Always use roasted gram flour for additional taste and crispiness.
I prefer using mustard oil in the marinade. It adds to the taste and flavor of the fish tikka.
You can use kitchen king masala powder of any brand in the recipe.
Nutrition Info (Estimation Only)
Nutrition Facts
Sarson Fish Tikka | Mustard Fish Tikka
Amount per Serving
Calories
302
Calories from Fat 153
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
84
mg
28
%
Sodium
411
mg
18
%
Potassium
591
mg
17
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
31
g
62
%
Vitamin A
350
IU
7
%
Vitamin C
4
mg
5
%
Calcium
74
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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