A surprisingly delicious Fish Tikka recipe that is quick, easy and mess free. The fish is coated in a seductive tandoori marinade and baked in the oven until soft on the inside and lightly charred on the outside. Includes baking, pan-frying and air-frying instructions.
Finger licking good, spicy and bursting with flavors. Tandoori Fish Tikka: Finger licking good, lemony and full of flavor. This recipe is made in the kitchen oven and requires no special grill or equipment. The fish tikka recipe can be used to make tandoori tikka or barbecue tikka and is easy to make even if you have croud, you don’t need any fancy ingredients, just basic ingredients that exist in kitchens.
HOW TO MAKE THE BEST PAKISTANI TANDORI FISH TIKKA RECIPE
- Prepare a special ginger-garlic paste
First, wash and clean the fish. Next, make a fine paste of half the vegetable oil, garlic, coriander, ginger, red chili, cumin, garam masala, lime juice and zest and salt.
- Prepare gram flour
Heat oil in a pan and add gram flour, mix to form a paste and cook for about a minute until fragrant and lightly coloured.
- Add seasoning paste, yogurt
Add the mixture to the seasoning paste and combine with the yogurt. Mix all the marinade ingredients well.
- Marinate the fish cubes
Brush the fish pieces lightly with the marinade and leave to marinate for an hour. Preheat the oven to 200 degrees Celsius and spread the marinated fish in a baking dish.
- Bake for 10-15 minutes
Bake the tandoori fish for 10-15 minutes on the top rack, turning the fish pieces once. Brush the pieces of fish with butter once or twice during cooking. Serve hot with chutney or gravy. Let marinate for at least 10 minutes (while you wait for the broiler to preheat). If marinating for more than an hour, refrigerate until ready to use.
Place the salmon on a lined baking sheet. Brush the salmon with excess marinade. If you have a bit of excess marinade (more likely if it’s plain yogurt), you can throw it away. Grill 7-8 minutes until golden and lightly charred (internal temperature 145°F). Cooking times vary greatly, so keep an eye on the salmon so you don’t overcook it. If you find that some of the smaller pieces are cooking too quickly, remove them and let the others finish cooking.
One of the most common dishes in Mumbai’s seafood restaurants will always be the Tandoori Pomfret. Pomfret was the fish of choice when I was growing up in the city. A flat fish, soft and scaly, which goes well with a marinade and a burnt, smoky tandoor.
INGREDIENTS TO MAKE PAKISTANI STYLE BEST TANDOORI FISH TIKKA RECIPE
- Pomfret fish 2
- Garlic 3
- Onion ½
- Talhar chili 2-3
- Lemon 2
- Ginger 1 tbsp
- Dry coriander 1 tsp
- Cumin 1 tsp
- Carambola seeds 1/2 tsp
- Black pepper 1 tsp
- Red chili (powder) 1 tbsp
- Turmeric 1/2 tsp
- Fenugreek (leaf) 1 tbsp
- Chat spices 2 tbsp
- Oil 3-4 tbsp
- Salt to taste