Fish tikka has always fascinated me and why wont it ? It is such a healthy appetizer without compromising upon the taste at all. It, when served with capsicum and tomato makes for a beautifully laid out spread too….sure to win hearts when you are planning to host dinner for your friends !!
I had a guest coming over too…someone who I recently befriended. What got us talking ( endlessly !!) was our common passion …. cooking, baking and an eagerness to learn more. I decided to make fish tikkas as appetizers when I invited her over for dinner. This was my first attempt at fish tikkas and a successful one at that. You really can't go wrong with it , with just the right amount of spices. It doesn't take long too ( except for the marination time ) which is just my kinda recipe ….quick yet drool worthy !!!
It is simple to make but looks so exotic…I secretly feel it is such a cheat way of garnering some praise for one's culinary skills..I looovvveee such dishes :) Go ahead, make these and be prepared to be showered with heaps of praise :)
Ingredients :
You can replace fish with chicken to make chicken tikkas.
Serves : 2 - 3
Boneless fish ( I used salmon fillets ) - 300 - 350 gms, skin peeled and cubed into bite sized pieces
Capsicum - 1, cubed into bite sized pieces
Onion- 1/2, cubed into bite sized pieces
Firm tomato - 1 , pulp and seeds removed and cut into bite sized squares ( or you can use cherry
tomatoes )
Skewers for holding the pieces
Marinade :
Thick yoghurt - 1/4 cup
Ginger-garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tbsp ( I like my tikkas spicy but you can adjust it according to your
desired spice level )
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garam masala powder - 1 tsp
Salt - to taste
Lemon juice - 1/2 tbsp
Oil - 1 tbsp
Method :
1. Clean the fish pieces and pat dry them. Marinate them with all the ingredients given under "Marinade" and keep in the refrigerator for about an hour or more ( the longer the marination period, the better ). You can also keep it overnight in the refrigerator.
2. Mix the capsicum, onion and tomato in the marinade just before grilling.Thread the marinated fish pieces onto skewers alternating with capsicum, onion and tomato in desired sequence.
3. Preheat the oven to 200 degrees celsius on broil/ grill.
4. Place the skewers on a grill rack and place the grill rack on the topmost shelf, closest to the upper heating element. Do not forget to place a drip tray below the grill rack since water will start dripping as the fish pieces get grilled.
5. Grill the fish for about 15-20 minutes ( depending upon the oven ) turning the skewers once in between for the fish to get grilled evenly.
6. Remove from the oven. Serve hot with mint chutney, chat masala and lemon wedges.
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