Fish Tikka

Step-by-Step Instructions

1. 1

   Begin by cutting the boneless fish fillets into bite-sized pieces, approximately 2 inches each. This ensures they cook evenly and are easy to handle on skewers.

2. 2

   In a large mixing bowl, combine the thick yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, cumin powder, garam masala, and salt. Mix well until you have a smooth marinade.

3. 3

   Add the fish pieces to the marinade and gently coat them thoroughly. Ensure every piece is well-covered in the mixture for maximum flavor. Cover the bowl with cling film and let it marinate for at least 15 minutes at room temperature.

4. 4

   While the fish is marinating, prepare your skewers. If using wooden skewers, soak them in water for about 10 minutes to prevent burning while grilling.

5. 5

   After the marination period, preheat your grill or oven to a high temperature (about 200°C or 400°F). If using a stovetop grill pan, heat it over medium-high heat until hot.

6. 6

   Thread the marinated fish pieces onto the skewers. If desired, alternate with slices of green chilies and onion pieces for added flavor and visual appeal.

7. 7

   Brush the skewered fish with vegetable oil to prevent sticking and enhance the grilling process. Place the skewers on the grill or in the oven, ensuring there is enough space between them for even cooking.

8. 8

   Grill the fish for about 10-12 minutes, turning occasionally. Look for a nice char on the outside and ensure the fish is cooked through but still moist inside. The fish should flake easily with a fork.

9. 9

   Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. This helps retain moisture.

10. 10

    Garnish the fish tikka with freshly chopped coriander leaves and thinly sliced onions. Serve hot, accompanied by lemon wedges and a side of mint chutney for dipping.

11. 11

    Enjoy your delicious Fish Tikka as a flavorful appetizer, perfect for gatherings or a delightful evening snack!