🍢 Fish tikka
Fish tikka is cubes of firm white fish marinated in yogurt with garlic, turmeric, chili and lemon, then grilled on skewers until lightly charred. The yogurt keeps the fish moist while the spices give a smoky, tangy, mildly hot crust. It is served as a starter with sliced onion, lemon wedges and green chutney.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g firm white fish, in 4 cm cubes
- 150 g thick yogurt
- 3 garlic cloves, grated
- 1 tsp turmeric
- 1–2 tsp chili powder
- 1 lemon
- 1 tbsp oil, salt
Method
- Mix the yogurt, garlic, turmeric, chili, the juice of half the lemon, oil and salt.
- Coat the fish and marinate for 30 minutes.
- Thread onto skewers and grill under a hot grill or at 230 °C for 8–10 minutes, turning once, until lightly charred.
- Serve with the remaining lemon and sliced onion.
How to make it lighter
- Use low-fat yogurt in the marinade.
- Serve with salad and onion instead of naan.
- Skip the butter or oil often brushed on at the end.
History
Fish tikka belongs to the tandoor tradition of Punjab, where marinated meat and fish are cooked in a clay oven; today it is a common starter in Indian restaurants worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →