How to make 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 ( सुरमई के फिले ) , 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. 

For more recipes related to Fish Tikka Achari checkout Chettinad Fish Fry . You can also find more Starter recipes like Kamal Kakdi aur Khajur ke Seekh Kabab, Grilled Paneer with Chinese mix, Soya Pops, Nadru ke Kabab. Or try out these recipes from Delhi Cuisine like Angoor Aur Khajur Ki Chutney, Aloo Aur Shakkarkand Ke Kabab, Aloo Chaat, Balushahi.

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 : Medium

Ingredients for Fish Tikka Achari

  • 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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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.

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