Fish Tikka Recipe | How To Make Fish Tikka At Home
Fish Tikka Recipe: figure out how to make café style fish tikka at home with bit by bit cooking directions. While fish tikka is generally arranged in an oven or on a flame broil, we love doing this simple form in our kitchen. It’s speedy to get ready and is delightful, completely seared outside with the inside soft, juicy and delicious!
The word Tikka signifies “chunk” or “piece” and alludes to the size and cut of fixing utilized, customarily a meat. It is one of the most esteemed foods in North India, with versions varying for the well known chicken tikka, mutton and fish tikka, to veggie lover alternatives going from cauliflower tikka to ones made out of potato.
The stories of how our foods begin and advance have consistently captivated us, and the tikka’s experience is one such account. In its most fundamental structure, the tikka story presumably returns to the revelation of fire by the stone age man, who utilized sticks to stick meat and cook it over an open fire, giving them their sustenance and required protein. Later archived variants are of wandering groups of fighters voyaging significant distances, setting up campgrounds, and utilizing their blades as sticks to barbecue pieces of meat as an advantageous and simple to get ready feast in a hurry.
In India, tikkas have been customarily arranged in an oven (earth stove) or on a charcoal barbecue, yet in this present day, ovens are not normal at home and everyone needs a fish tikka recipe in microwave or a fish tikka recipe in broiler. While we avoid microwaves, our Amritsari fish tikka recipe is effectively made in a basic kitchen broiler.
Our fish tikka recipe is boneless chunks of fish marinated in delicious spices and then grilled or broiled on high heat. The fish needs to be a firm-fleshed variety otherwise for a grilled recipe like this where the fish is being skewered, the risk that the fish will fall apart and slip off the skewers is high. Earlier, in Punjab (Punj Ab – the land of five rivers) like in most Punjabi food, only river fish, like the river sole in our recipe, was used to make tikka but now fish from the sea are also commonly used and the result is equally excellent!
While ours is not a spicy fish recipe, it is absolutely delectable, gently spiced with the flavours of fennel seeds (saunf), carom seeds (ajwain), ginger, garlic, and others, combined with the creaminess of hung yogurt. This is a sophisticated recipe that will bring pleasure to your guests and to you.
Also Read : Easy And Delicious Chicken Shawarma Recipe
For the best results, fish tikka needs to be cooked on high heat (as high as your oven allows you to go) so that the fish is quickly seared outside to a beautiful golden with some charred spots and is perfectly cooked through inside, staying succulent and juicy. High heat grilling quickly cooks the fish and prevents it from turning dry inside.
Watch our fish tikka recipe video tutorial for step by step instructions, and find the detailed recipe with all ingredients, cooking method and time for healthy & tasty fish tikka right here.
4 teaspoons garlic paste
1 1⁄2 teaspoons ginger paste
3⁄4 teaspoon fennel seeds (saunf), ground to a powder
1⁄2 teaspoon salt, or to taste
1⁄2 piece star anise (chakra phool), (phool patri), ground to a powder
3 tablespoons white vinegar
500 grams fish, preferably river sole or other firm fleshed white fish, filleted and cut into 2-inch cubes / tikkas
100 grams yogurt, hung in a muslin cloth for 30 minutes
4 teaspoons cream
2 1⁄2 tablespoons cheddar cheese, or amul / britannia cheese, grated
1 tablespoon dill (soa), (soa), chopped
1⁄4 teaspoon ajwain (carom seeds)
1 1⁄2 teaspoons lime juice
1⁄2 teaspoon salt, or to taste
1⁄2 teaspoon red chilli powder, mild
3⁄4 teaspoon honey
4 teaspoons mustard oil, preferably cold press
amchur (dried mango powder), to taste
black salt (kala namak), (kala namak) to taste
dried fenugreek (kasuri methi), to taste
- Make the first marinade: In a large bowl, add garlic paste, ginger paste, fennel (saunf) powder, salt, star anise powder, and white vinegar; mix well. Place fish in the bowl and apply the marinade onto the fish, massaging it gently. Set aside, covered, for 20 minutes.
- Make the second marinade: place hung yogurt, cream, grated cheese, dill (soa), carom seeds (ajwain), lime juice, salt, red chilli powder, honey, and mustard oil in another large bowl. Whisk till well incorporated, then slide in marinated fish. Mix gently with your hand or a spoon till the fish is coated well with the second marinade. Set aside, covered, for 20 minutes.
- While the fish is marinating, preheat the oven to its highest grill / broil setting, around 250° Celsius.
- Carefully skewer the fish tikkas onto bamboo or metal skewers, leaving about a ½-inch space between each tikka. Suspend the skewers in a baking dish, placing skewers on the sides of the dish like a bridge, ensuring the tikkas are suspended in the air. OR: Place two heat proof ramekins / bowls upside down in the oven for each skewer. Then suspend the skewer between the ramekins, placing one end of the skewer on one ramekin and the other end on the other ramekin forming a bridge – so that the tikkas are suspended in the air and are not touching anything. Repeat for all skewers. Place a baking sheet at the lowest point of the oven below the tikkas to collect any drippings. Grill till just cooked through, 5 to 7 minutes, or as per the doneness you prefer.
- Remove from oven and dust with dried mango powder (amchur), black rock salt (kala namak), and dried fenugreek leaves (kasoori methi) to taste; serve hot with green chutney and onion slices on the side.