Fish Tikka – a Restaurant style fish preparation… to be very precise, a punjabi dhaba style dish. There is nothing fancy here except the look, all your ingredients comes from the pantry.. all you need is an oven to bake… same recipe can be used for pan fry too.
| Ingredients | |
|---|---|
| 2 | Catfish fillets (10 pieces) |
| ¼ teaspoon | Turmeric powder |
| 1 teaspoon | Red chilli powder (kashmir chilli powder) |
| 2 teaspoons | Coriander /dhania powder |
| ¼ teaspoon | Garam masala powder |
| ¾ teaspoon | Salt |
| 1 teaspoon | Ginger garlic paste |
| 2 teaspoons | Lemon juice |
| 2 teaspoons | Yogurt/curd |
| 2 pinch | Red food colour |
| 3 teaspoons | Oil |
Lets see how to make this fish tikka….
- Wash and cut fish in desired size.
- Mix all dry ingredients in a bowl (Turmeric powder, Red chilli powder, Coriander powder, Garam masala powder and salt.
- Then add ginger garlic paste, lemon juice, yogurt and colour.
- Use your hand to mix well untill you get a thick batter.
- Now add the fish and toss to coat the masala evenly.
- Let this mixture marinate for for few hours…in refrigerator or for atleast 30 minutes at room temperature.
- Take a baking sheets and line up by placing them leaving little gap between each piece.
- Drizzle little oil over the top.
- Preheat oven to 400 F and bake for 10 minutes, then remove and turn the fish pieces.
- Bake again for 10 more minutes.
- Finally set the oven to broil and place the baking sheet on top rack to make them crispy and darken the colour.
- This should take only a couple of minutes, don’t not leave it for more than 2 minutes, it will burn the fish pieces. This step is included just to add that extra touch to the dish, that includes nice dark brown colour on the sides and crispy edges.
- Garnish with coriander leaves and serve with lemon wedges.
Some fish recipes to try….
Notes
- Serves 4
- I have used Everest Garam masala for this recipe.
- Cat fish is used for this recipe you can also try with fish of your choice.
- Tilapia fish works, salmon works or any fleshy fish works for this recipe.
- You may also use the ingredients and pan fry too.
- Drizzle some lemon juice before serving … to make it more tasty.
26 Comments
Hi Mullai,
I was wondering if this recipe will work well with either salmon or talapia fish
Hafsah, any fleshy fish will work. Tilapia is one good fish, its less stinky and suits any preparation. Thanks.
Hi mullai, I tried many of ur recepies.It came out really well….can i make this fish tikka with king fish or pomphret?pl suggest me.
Deepu, king fish might work but not sure about pomfret as its not that fleshy. Pomfret can be broiled as a whole fish as deboning is quite difficult. Thanks for your feedback.
Thanks mullai,
As u said let me try it out with king fish .
Hi Mullai ,
I jus joined your site , but through my sister i came to know about this site . I even tried many receipes from your entries . Can i try out this with KING fish ?
Hi Mullai,
I just joined this site, and after reading just a few recipes, am impressed. Will definitely try out a few and let you know. You are a STAR!!!
Regards,
Vandana
how do we do this in a combination oven? anu ideassss?/
Guys, Try Basa for fish tikka. It will blow your mind! You will not go back to any other fish to BBQ fish tikka or even baked fish.
Hi Mullai,
I would like to try this recipe.. but i have only basic model microwave over which has manual timer and temperature settings. pls help me how to cook this dish…
Bvani, this preparation is not possible with basic microwave, you need a grill attachement or broil attachment. Sorry.
Hi Mullai Akka,
Want to try this recipe.Bt i currently hav pollak fish..I doubt wheather the fish woud do for this tikka item.
Advise me.And what is bakng sheet.Do u mean aluminium foil.
Plz Advise
Thank U..
Rohini
Ron, baking sheet is any oven proof tray, you can also place aluminum foil over that to avoid sticking. I haven’t tried Pollock, so don’t know about the taste. If its fleshy and less stinky then go ahead and make a small batch.
mullai,
what i generally do is, use all the dry powders of your ingredients list + tandoori powder (except yogurt and lime,gg paste), mix well in a cup and roll every piece into that. the fish is uniformly coated with the masala on all the sides, then put them on dosa tawa and cook. then garnish with onion and lime.
regards
dblakshmi.
Hi Mullai,
I have once made this recipe with tilapia fillet, almost the same ingredients except for food color and lime. i thought lime would break them. I baked them. it turned too soft. my son (6 yrs old) commented ‘way too soft’ ,so i stopped baking fishes. i hv not bought catfish. i love to eat fish but scared of the smell. i found tilapia has the least fish smell.
After seeing the pic of this, i again want to bake the fish(tilapia) today. tell me what has to be done to have the fish in the right consistency, not too soft not too hard.
regards
dblakshmi
Mullai,I just finished making ur Fish Tikka, it came out great…..my daughter loved it too….
just that i forgot to add the food colour…will do it correct next time….
Thank u sooooo much….u are great.
Luv
Sophia
I tried this out yesterday , just replaced the Cat Fish with Tilapia fillets and it turned out to be fantastic, and Guess what I am doing it again today 🙂
Many Thanks to you – This is one of the quickest dishes to make, without compromising the taste 🙂
Hai Mullai!!
Iam a new member to ur site.. though i enrolled long back did not try any should say.. just wanted to stick on some healthy recipe over the weekend n made fish tikka.. it was splendid.. ur work is worth an applaud!!
Hi Mullai…i tried this dish yesterday..it came out well ..but it wasnt as crispy or browned as in de pic…i broiled for a min and 10 secs afraid of burning the whole thing..may be that was de reason..but thanks for such a wonderful recipe.
Preethi
i too tried without yogurt and colour(Vinyger) , Vinyger is bad for health . Its really good.So my score is 9 9 9
Mullai, can you give the suggested weight for the fish. We do not eat cat fish and I would like to substitute for another kind.
Thank you for your hard work on this site…it’s a fantastic resource!
Bala, each fillet should be around 4 oz or 112 grams. So adjust accordingly. You made my day! thanks for visiting.
Hello Mullai.. today I want to tell u all the recipes that I tried from Spiceindiaonline.com
I have preparing fish tikka with salmon.. its excellent…we really enjoy it inspite of being done in negligible oil..
Thank you
Raech
Well, you have the answer in your question. TRY ! try! try! is all that it takes. Many attempts, quite a lot of flops and atleast 2 to 3 trials before the recipe actually appears here.
Thanks,
Mullai.
hi mullai
am a great fan of urs….everyday am visiting ur site for cooking
coz am married only 6 months b4 …only by the help of ur recepies only i got appreciation everyday from my hubby……….i tried ur fish tikka also
asusual i put sorry sorry u put sixer in that also
great effort by u for us
neengal pallaaaandu vetriyudan vaazha en ulamaarndha vaazhthukkal
have a good day
Wow…Mullai u're rocking … Mullai ,,,I love u…hahaha(Kidding).. I want to come to ur place and see..how come u try all these receipes and bring out the sooper taste… Love, Nithya