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How to make Fish Tikka Achari - This is one of my favourite things and I enjoy making this tikka as much as I enjoy eating it. As the flavours are quite strong, be ready with some good palate cleansers like vegetable crudités to follow.

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This recipe is from the book Party Cooking.

Main Ingredients : Surmai, Yogurt (दही)

Cuisine : Punjabi

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Fish Tikka Achari
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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Fish Tikka Achari checkout Vanjaram Vepudu, Malvani Fish Fry, Chettinad Fish Fry, Masala Fish Fry . You can also find more Snacks and Starters recipes like Pan Pizza, Chilli Chicken Croissants, Cabbage Jowar Muthias, Jain Raw Banana Rosti.

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Fish Tikka Achari Recipe Card

Fish Tikka Achari
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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Fish Tikka Achari Recipe

  • Surmai 2 inch pieces 400 grams

  • Yogurt 2 tablespoons

  • Salt to taste

  • Garlic paste 1 teaspoon

  • Ginger paste 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Kashmiri red chilli powder 2 teaspoons

  • Mustard seeds 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Onion seeds (kalonji) 1 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Black salt (kala namak) 1/2 teaspoon

  • Mustard oil 2 tablespoons

  • Yogurt whisked 1 cup

  • Butter melted 4 tablespoons

Method

Step 1

Place the fish pieces in a bowl, add the lemon juice, salt, garlic paste, ginger paste, turmeric powder, Kashmiri red chilli powder and mix.

Step 2

Heat a pan and dry roast the mustard seeds, fennel seeds, onion seeds and fenugreek seeds. Add the black salt and crush them with a mortar and pestle.

Step 3

Heat the mustard oil in a pan to smoking point, remove from heat and set aside to cool. Add the yogurt to the fish along with the crushed spices and mix.

Step 4

Leave it to marinate for thirty minutes. Preheat oven to 200°C/400°F/Gas Mark 6. Add the cooled mustard oil to the marinated fish and mix.

Step 5

Place the fish on a greased rack in an oven tray. Baste with butter and cook in the preheated oven for ten to fifteen minutes or till done. Serve hot with green chutney.

Also try out these recipes from Punjabi Cuisine like Atte ki Pinni, Tariwale Chane, Sweet Potato Stir Fry, Chholay Masala.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.