Fish Tikka
An authentic non-vegetarian recipe from Andaman And Nicobar Islands, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g Firm fish fillets (tuna or swordfish)
150g Thick curd (hung yogurt)
25g Ginger-garlic paste
20ml Lemon juice
6g Kashmiri red chilli powder
3g Turmeric powder
4g Cumin powder
5g Coriander powder
3g Garam masala
3g Carom seeds (ajwain)
20ml Mustard oil
6g Salt
100g Onion rings (for serving)
2piece Lemon wedges (for serving)
3g Chaat masala (for serving)
15g Fresh coriander (for garnish)
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
**Prepare the fish:** Cut fish fillets into 4–5 cm cubes. Pat completely dry with paper towels — moisture prevents the marinade from adhering and causes steaming instead of charring.
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**First marinade:** Mix lemon juice, turmeric, and a pinch of salt. Rub over the fish pieces and let sit for 10 minutes. This first marinade firms the fish and removes any raw smell.
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**Make the second marinade:** Whisk together hung curd, ginger-garlic paste, Kashmiri red chilli powder, cumin powder, coriander powder, garam masala, carom seeds, mustard oil, and salt until smooth.
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**Marinate the fish:** Add the fish pieces to the curd marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes (up to 2 hours). Do not marinate longer as the acid will break down the fish.
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**Prepare for cooking:** If using a grill or oven, preheat to 220°C. Thread fish pieces onto skewers, leaving small gaps between pieces for even cooking.
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**Grill or bake:** Grill or bake for 8–10 minutes, turning once halfway through, until the fish is cooked through and the marinade has charred slightly at the edges.
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**Alternatively, pan-fry:** Heat a cast iron pan or griddle until very hot. Add a little oil and cook the fish pieces for 3–4 minutes per side until charred and cooked through.
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**Rest briefly:** Let the tikka rest for 2 minutes before serving.
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**Serve:** Arrange on a platter, sprinkle with chaat masala, and garnish with fresh coriander. Serve with onion rings, lemon wedges, and mint chutney.
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Chef's Tips
Use hung curd (strained yogurt) rather than regular curd; excess moisture in the marinade prevents charring and makes the tikka steam instead of grill.
Mustard oil in the marinade is key — it adds a pungent depth and helps the marinade adhere to the fish; heat it briefly before adding to the marinade to mellow its raw flavour.
Firm fish like tuna, swordfish, or kingfish works best for tikka; delicate fish like sole or tilapia will fall apart on the grill.
Don't over-marinate — more than 2 hours in an acidic marinade will make the fish mushy and it will fall apart during cooking.
About This Dish
Fish Tikka is a traditional non-vegetarian dish from Andaman And Nicobar Islands, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Use hung curd (strained yogurt) rather than regular curd; excess moisture in the marinade prevents charring and makes the tikka steam instead of grill. - Mustard oil in the marinade is key — it adds a pungent depth and helps the marinade adhere to the fish; heat it briefly before adding to the marinade to mellow its raw flavour. - Firm fish like tuna, swordfish, or kingfish works best for tikka; delicate fish like sole or tilapia will fall apart on the grill. - Don't over-marinate — more than 2 hours in an acidic marinade will make the fish mushy and it will fall apart during cooking.
Category
Non-Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium