The fish tikka has the potential to be the star of any good non-veg spread. However, not many wish to take the hassle of preparing it at home without a restaurant-style tandoor. To rectify the situation, celebrity chef and MasterChef India judge Ranveer Brar shared his easy fish tikka recipe, while also explaining what sets the marination of fish tikka apart.
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According to Ranveer Brar, “As compared to a chicken tikka marination, the marination of fish tikka is very mild. The flavours of the fish should come out in the dish, so the flavours added on the outside should be very basic. That’s very, very important to understand.”
The recipe takes a total of only 25 minutes to prepare, and the ingredients listed below are sufficient for two servings. The detailed steps to make the dish are as follows.
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Ingredients for fish tikka
For first marination
- 250 gms Fish, cut into big cubes
- 1 tsp Ginger-Garlic juice
- Salt to taste
For second marination
- 1 ½ tbsp Mustard oil
- Salt to taste
- ½ tsp Ginger-Garlic paste
- ¼ tsp Carom (ajwain) seeds
- 1 tsp Degi red chilli powder
- ¼ tsp Turmeric powder
- 1 tbsp Gram flour
- 2 heaped tbsp Hung curd
- 1 fresh Green chilli, finely chopped
- 1 tbsp Mint leaves, chopped
For marinating vegetables
- ½ medium Onion, diced
- ¼ medium Red bell pepper, diced
- ¼ medium Green bell pepper, diced
- Salt to taste
- ¼ tsp Black pepper powder
- ½ small Lemon juice
- ½ tbsp Mustard oil
For special fish masala
- 1 tbsp Dried mango powder
- ¼ tsp Degi red chilli powder
- A pinch Asafoetida (hing)
- ¼ tsp roasted Cumin powder
- ½ tsp Black pepper powder
- ⅓ tsp Cardamom powder
- ¼ tsp dried Fenugreek leaves
Other ingredients
- 2 tbsp Oil for frying
- Burning coal
- 1 tsp Ghee
- Green chutney
- Lemon wedges
- Onion rings coated with fish masala
- Fresh Coriander leaves
Method of preparation
For first marination
- In a bowl, add fish, ginger-garlic juice, and salt, then mix everything and keep aside for 12-15 minutes.
For second marination
- In a bowl, add mustard oil, salt, carom seeds, ginger-garlic paste, degi red chilli powder, turmeric powder, gram flour, hung curd, green chilli, mint leaves and mix everything properly.
- Now add and mix the marinated fish in the second marination until properly coated, and keep aside for 10-12 minutes.
For marinating vegetables
- In a bowl, add onion, red bell pepper, green bell pepper, mustard oil, salt, black pepper powder, lemon juice, and mix everything. Then keep aside for further use.
For cooking fish tikka
- On a wooden or metal skewer, put one bell pepper, then a marinated fish, then an onion, then again a marinated fish, and one more bell pepper on top.
- Repeat this for the remaining skewers.
- Now, heat oil in a grill pan and place these skewers in it and cook on medium heat until golden brown on all sides.
- Remove and place on a plate or a bowl, then place a burning coal in a small metal bowl and add ghee to it, then cover and let it smoke for 5-8 minutes.
- Remove and serve hot with green chutney, lemon wedges, onion rings coated with fish masala and garnish with coriander leaves.
For special fish masala
- In a bowl, add dried mango powder, degi red chilli powder, asafoetida, roasted cumin powder, black pepper powder, cardamom powder, dried fenugreek leaves and mix everything properly and keep aside for further use.
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Ingredients for fish tikka
For first marination
- 250 gms Fish, cut into big cubes
- 1 tsp Ginger-Garlic juice
- Salt to taste
For second marination
- 1 ½ tbsp Mustard oil
- Salt to taste
- ½ tsp Ginger-Garlic paste
- ¼ tsp Carom (ajwain) seeds
- 1 tsp Degi red chilli powder
- ¼ tsp Turmeric powder
- 1 tbsp Gram flour
- 2 heaped tbsp Hung curd
- 1 fresh Green chilli, finely chopped
- 1 tbsp Mint leaves, chopped
For marinating vegetables
- ½ medium Onion, diced
- ¼ medium Red bell pepper, diced
- ¼ medium Green bell pepper, diced
- Salt to taste
- ¼ tsp Black pepper powder
- ½ small Lemon juice
- ½ tbsp Mustard oil
For special fish masala
- 1 tbsp Dried mango powder
- ¼ tsp Degi red chilli powder
- A pinch Asafoetida (hing)
- ¼ tsp roasted Cumin powder
- ½ tsp Black pepper powder
- ⅓ tsp Cardamom powder
- ¼ tsp dried Fenugreek leaves
Other ingredients
- 2 tbsp Oil for frying
- Burning coal
- 1 tsp Ghee
- Green chutney
- Lemon wedges
- Onion rings coated with fish masala
- Fresh Coriander leaves
Method of preparation
For first marination
- In a bowl, add fish, ginger-garlic juice, and salt, then mix everything and keep aside for 12-15 minutes.
For second marination
- In a bowl, add mustard oil, salt, carom seeds, ginger-garlic paste, degi red chilli powder, turmeric powder, gram flour, hung curd, green chilli, mint leaves and mix everything properly.
- Now add and mix the marinated fish in the second marination until properly coated, and keep aside for 10-12 minutes.
For marinating vegetables
- In a bowl, add onion, red bell pepper, green bell pepper, mustard oil, salt, black pepper powder, lemon juice, and mix everything. Then keep aside for further use.
For cooking fish tikka
- On a wooden or metal skewer, put one bell pepper, then a marinated fish, then an onion, then again a marinated fish, and one more bell pepper on top.
- Repeat this for the remaining skewers.
- Now, heat oil in a grill pan and place these skewers in it and cook on medium heat until golden brown on all sides.
- Remove and place on a plate or a bowl, then place a burning coal in a small metal bowl and add ghee to it, then cover and let it smoke for 5-8 minutes.
- Remove and serve hot with green chutney, lemon wedges, onion rings coated with fish masala and garnish with coriander leaves.
For special fish masala
- In a bowl, add dried mango powder, degi red chilli powder, asafoetida, roasted cumin powder, black pepper powder, cardamom powder, dried fenugreek leaves and mix everything properly and keep aside for further use.
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This article is for informational purposes only.
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