Fish Tikka
Fish tikka is a popular North Indian dish made with marinated fish pieces that are grilled or baked to perfection. This recipe uses boneless fish fillets and a blend of aromatic spices to create a delicious and healthy dish that is rich in protein, low in fat, and gluten-free. However, people with a fish allergy should avoid this dish. Ingredients:
Allergen Information: Contains Fish Allergies
Nutrition Facts
Per serving
Energy
102 kcal
Protein
10 g
Carbs
3 g
Fat
5 g
Fiber
0 g
Ingredients
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Garlic paste
0.5 tbsp (7.5g)
Lemon Water
1 tbsp (15g)
Coriander Powder
1 tsp (2g)
Garam Masala
0.5 tsp (1.5g)
Red chilli Power
0.25 tsp (1.25g)
Olive Oil
1 tbsp (15g)
Ground Cumin
1 tsp (3g)
Ginger, fresh
1 piece (6g)
Homemade Yogurt (skimmed milk)
0.5 small bowl (50g)
Rohu Fish Fillet
200 gm (200g)
Instructions
Preparation
-Wash and cut fish into small pieces.
Cooking Steps
In a large bowl, whisk together the yogurt, ginger-garlic paste, lemon juice, cumin, coriander, turmeric, garam masala, red chili powder, and salt until well combined.
Add the fish cubes to the bowl and toss to coat them with the marinade. Cover the bowl and refrigerate for at least 1 hour (or up to overnight) to allow the flavors to develop.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Thread the fish pieces onto skewers, leaving a little space between each cube. Brush the fish with oil.
Place the skewers on the prepared baking sheet and bake for 12-15 minutes, or until the fish is cooked through and slightly charred around the edges.
Garnish with lemon wedges and chopped cilantro, and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.