Monday 13 June 2016

Fish Tikka

How to make Tikka on stove top

Tried this recipe after seeing a popular cookery show, Annie’s Kitchen.  It came out really well so thought of sharing it with you. You can either grill or bake tikkas in the oven, use an electric toaster grill or on stove top. It’s a very easy and hassle free recipe. You can marinate the fish pieces and keep it overnight in the fridge before grilling. It is a perfect recipe to serve as a starter or as a main or side dish. A great addition to a party menu :) :) ...

Homemade fish tikka recipe

Fish Tikka

Boneless Fish - 1kg {can use Neymeen (Seer fish),  Motha (King fish) or any thick boneless fish pieces}
Onion -1 cup, cut into 1 ½“pieces
Tomato -1 cup, cut into 1 ½“pieces (remove seeds)
Capscium – 1 cup, cut into 1 ½“pieces
Butter – 3 tbsp

For the marinade:
Ginger paste - 2 tsp
Garlic paste – 2 tsp
Green chilly paste- 4 tsp
Mint leaves paste – 2 tsp
Ajwain powdered / Ayamodakam podi -1 tsp
Turmeric powder – ½ tsp
Dried fenugreek leaves / Kasoori methi- ½ tsp
Lightly roasted Besan/ chickpea flour/ kadala maavu - 2 tsp
Hung Curd (yogurt) - 4 tsp
Vegetable oil – 1 tbsp
Lemon juice -2 tbsp
Salt to taste

  • Cut into 1 ½ inch pieces and rub the fish with little salt and vinegar to remove the fishy odour. Keep aside for 5 minutes. Wash well and pat dry on a kitchen towel.
  • Mix all the marinade ingredients in a big bowl and add fish pieces and mix well to coat all the marinade to the fish pieces. Keep aside for half hour. (you can keep this marinated fish overnight in the fridge).
  • Just before grilling, add onion, capsicum and tomato pieces to the marinated fish and well.
  • Skewer the fish and vegetables alternately on skewers or tooth picks.
  • If you are using an oven, place the skewered tikkas on the wire rack. Brush tikkas with melted butter and grill for 10-15 minutes overturning them every few minutes.
  • If you are using stove top, melt little butter in a non-stick tava, add skewered fish tikkas and grill on medium flame until all sides are lightly browned and fish is cooked well.
  • Serve hot decorated with lemon wedges and pudina chutney or sauce.
Mahi Tikka

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