Fish Tikka Achari Recipe - 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.

This recipe is from the book Party Cooking.

Main Ingredients : Surmai Fillets, Lemon juice

Cuisine : Delhi

Course : Starter

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Fish Tikka Achari

The city of Delhi, being a conglomerate of different cultures, can serve people with Bengali preparations, north Indian sweets or the Punjabi delicacies with equal panache.
Half of the Delhi population consists of Punjabis, owing to the vicinity of Punjab and having Pakistani immigrants. Thus the abundance of Punjabi food, which is a mixture of vegetarian and non-vegetarian preparations, is easily available here!  For gourmets, Delhi is synonymous with Mughlai cuisine, Frontier cuisines and tandoori chicken.  
Delhi is famous for its many popular roadside eateries which serve a wide variety of delicacies from paranthas, chaat to kebabs and a number of mithais. 

Fish Tikka Achari Recipe - how to make Fish Tikka Achari

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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Surmai Fillets 2 inch pieces 400 grams

  • Lemon juice 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.

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