Fish tikkas are soooo delicious!! Don’t take my word for it, try this recipe.
I had 4 6-oz salmon fillets lying in my freezer and I wanted to do something different. Don’t get me wrong, I love my fish recipes (fish curry, glazed salmon, simple seabass, etc) but just wanted something different. The tanginess of the lemon and dried mango powder takes this fish to another level! Man, now writing this is literally making my mouth water!!!
- 4 6-oz salmon fillet, skinless, cut into bite sized pieces (use any fish of your choice)
- 2 tbsp oil
- 1/2 tsp chaat masala, for sprinkling on top just before serving
- 2 tbsp lemon juice, for sprinkling on cooked fish before serving
- 1/2 red onion, thinly sliced and separated into rings
- 1 cup plain yogurt
- 4 Tbsp Olive Oil – You may use any light oil
- 1/2 tbsp onion powder
- 1-1/2 tbsp ginger-garlic paste
- 4 tbsp lemon juice, freshly squeezed
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/4 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1-1/2 tbsp amchoor (dried mango powder)
- 1 tbsp red chili powder (Or as per taste)
- 2 tsp salt (Or as per taste)
Marinating the Fish:
- In a large bowl, add all the marinade ingredients, except the powdered spices and whisk to a smooth paste.
- Next add the powdered spices and whisk everything evenly.
- Add the fish pieces to the marinade and using your hands evenly coat both the sides.
- Cover the marinated bowl with a lid and refrigerate for at least an hour. (TIP: The more you marinade, the better the taste)
- Preheat the oven to 350°F.
- Line a baking tray with foil and spray evenly with oil.
- Remove the marinated fish from the fridge and place them evenly with some gap on the lined baking tray.
- Bake for 15 mins, turning halfway.
- To get a nice char on the fish pieces, remove from oven and lightly brown in a pan. (You could do this in the broiler but it’s easier to control the level of char in a pan)
- Place freshly cooked fish in a platter, sprinkle evenly with lemon juice and some chaat masala and garnish with onions (if using).