Grilled Fish Tikka | Easy Fish Recipe for Your Omega-3 Shots
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • Fish fillet – 500 gms, boneless and skinless
  • Hung curd / Greek yogurt – ½ cup
  • Garlic paste / grated garlic – 2 tsp
  • Ginger paste / grated ginger – 1 tsp
  • Salt – 1 tsp
  • Black pepper powder – ½ tsp
  • Eastern kabab masala – 3 tbsp (see notes)
  • Oil of your choice – 2 tbsp (preferably mustard oil)
  • Lemon and chat masala to serve
Instructions
  1. First step is to prepare your fish fillet. If you are using frozen fillets, make sure these are completely thawed. Then pat dry the fillets using kitchen towels to make them as dry as possible.
  2. Now cut the fillets into big pieces as you see in the pictures. You can chose to make small pieces too and then they will cook faster. Set the pieces aside while you make the marinating mixture.
  3. Take a bowl and add all the other ingredients – hung curd, ginger & garlic paste, salt, pepper and kabab masala – to a bowl except the oil. Now whisk the mixture vigorously using a fork or wire whisk to ensure all spices and aromatics are evenly mixed. Set it aside.
  4. Now brush the oil on both sides of the fish cubes. This will ensure two things – firstly, the fishes will not get dry while grilling and secondly, the marinating mixture will stick to the fish pieces without falling off.
  5. Now coat each fish pieces with the curd mixture making sure the fish cubes are evenly coated with the spicy marinate. Leave the fish pieces to marinate for at least 2 hours.
  6. While you are ready to grill, preheat a grill pan or griddle/tawa and let it become nicely hot. Then reduce the heat and brush the griddle with oil and let it smoke.
  7. Now carefully place the marinated fish tikka on the hot griddle; do not try to move the fish tikka immediately. Also grill 2 to 3 pieces at a time without overcrowding your grill pan.
  8. Let the fish grill on medium-low heat for 8 minutes. After about 7 to 8 minutes, the fish tikka should be ready to be flipped without sticking to the pan.
  9. Carefully flip them over and let the other side grill for another 6 to 7 minutes. Boneless fish fillets cook very quickly; so make sure you do not leave the pan unattended, else you will end up overcooking your fish tikka.
  10. Once all the tikka are completely cooked, take them out on a serving platter. Sprinkle chat masala on top and drizzle some lemon juice. Serve hot! Enjoy!
Notes
I used readymade kabab masala from Eastern brand (not sponsored of course!) as it makes the life easy and the blend of spiced of this particular brand suits our taste buds perfectly. If you don’t have any kabab masala handy, you can create your own by mixing 1 teaspoon of garam masala, 2 teaspoon of coriander powder, 2 teaspoon of Kashmiri red chilli powder, 1 teaspoon of cumin powder, 1 teaspoon of hot chilli powder and half teaspoon each of turmeric powder, raw mango powder & black pepper powder. Give a good mix and use 3 tablespoons of this dry spice mix in this recipe. Store the remaining spice mix in an airtight jar in your freezer for later use.
Recipe by Flavor Quotient at https://www.flavorquotient.com/2022/04/grilled-fish-tikka/