fish tikka recipe, shared here can be used to make a tandoori tikka or a barbecue tikka and is fairly easy to make even if you have a crowd. You don’t need any fancy ingredients, just the basic ingredients that exist in most Asian kitchens will do. This is an updated recipe, the new ingredient I would suggest is chickpea flour/ gram flour/ besan. It gives an unique aroma to the fish tikka. As always I have not used any food color, as color adds no taste to the food, it doesn’t bother me. But if you wish to, you can use it to make it colorful. Can even use beetroot color, but I have never tried for oven tikkas. I have used salmon you can use any boneless fish fillet of your choice.
How to make Fish tikka
- Add yogurt to a muslin cloth and drain off the excess whey or water.You will be left with thick yogurt. Add all marination ingredients to a bowl, mix them well.
- Add oil if you desire, if using salmon you can skip.
- Wipe off the moisture from the fish cubes with absorbent papers.
- Marinate the fish and refrigerate for at least 2 hours. Refrigerate the marinade as well.
- Soak the skewers in water for at least 30 minutes. Preheat the oven to 240 C, Remove the extra marinade from fish and add cubed veggies to the marinade and mix well.
- Remove the excess marinade. Skew the fish and veggies alternating. Bake them for about 10 minutes and then turn down to 180 C and bake for 5 to 10 minutes. In between you can baste the tikkas, with the left over marinade to prevent them from drying. For more fish recipes, checkandhra fish frybaked fishvanjaram frytawa fish fryfish tikka masala
