Fish Tikka Recipe | Make Fish Tikka like the way you tasted at a popular Sea Food Restaurant | Cookd

This delightful Fish Tikka is a lip-smacking dish that you need to try! Filled with rich flavors and aroma, this Fish Tikka is perfect for your lunch or dinner!

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In Partnership with‪@tendercuts-farmfreshmeatss818‬

Fish Tikka Recipe:

Marination

Fish - 750g
Lemon Juice - 1 no
Ginger Garlic Paste - 1 tbsp
Salt - ½ tsp + ½ tsp
Chilli oil - 1 tbsp
Mustard oil - 1 tbsp
Hung Curd - 1 Cup
Red Chilli Powder - 1 tsp
Ajwain - 1 tsp
Cumin Powder - ½ tsp
Coriander Powder - 1 tsp
Garam Masala - ½ tsp
Kasuri Methi - 1 tbsp
Lemon Juice - 1 tbsp
Chilli Oil :

Mustard Oil - 3 tbsp
Kashmiri Chilli Powder - ½ tsp
Besan Flour - 1 tbsp

Other Ingredients :

Oil - 2 tbsp
Coriander Leaves - for garnish
Charcoal - 1 no
Ghee - 1 tbsp
Butter - 1 tbsp
Chaat Masala Powder - 1 pinch
Mint Chutney - For Serving on the side

Cooking Instructions:

1. To prepare chilli oil, heat a small pan with mustard oil, bring it to a smoking point and turn off the flame.
2. Let the mustard oil cool down a bit and add kashmiri chilli powder and besan flour to it and mix it well. Keep it aside
3. To the fish, add lemon juice, ginger garlic paste, chilli oil and salt. Mix it till the fish is coated evenly with the marinade. Let it marinate for 25-30 minutes.
4. In another bowl, add hung curd, and the rest of the ingredients, mix it well. Add the remaining chilli oil
5. Add the curd mixture to the marinated fish and let it marinate for another 30 minutes.
6. Heat up a piece of coal, transfer it to a bowl. Place the bowl into the marinated fish bowl and pour a tablespoon of ghee and immediately cover the bowl and seal it from all engs with silver foil.
7. Let the fish smoke for 5-7 minutes
8. Skewer the marinated fish.
9. Heat oil on a grill pan and grill the fish on all sides till it is cooked evenly and grill marks appear.
10. While taking it off the skewer, rotate the skewer while holding the fish. Take it out one piece at a time to avoid breaking it.
12. Top it off with some butter and chaat masala. Garnish it with coriander leaves.
13. Serve it hot along with mint chutney, sliced onions and a lemon wedge.

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