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Indian · Dinner

Fish tikka

Non-vegMedium

Diet: Non-veg · Gluten-free · High-protein

Roast large fish pieces in a yogurt and spice coating. Firm fillets hold together better than thin, flaky pieces.

Prep
20 min
Cook
15 min
Soak, marinate, rise or chill
20 min
Total
55 min
Servings
4
Difficulty
Medium
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Marinade

Equipment

Oven; tray; parchment; bowl; spatula; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 20 min

  1. Pat fish dry. Mix 650 g firm white fish, cut into 4 cm pieces, 120 g thick yogurt, 15 g ginger-garlic paste, 15 ml lemon juice, 20 ml neutral oil, 1 tsp ground cumin, 1 tsp paprika, ½ tsp garam masala, ¾ tsp salt gently. Cover and refrigerate for 20 minutes.

Prepare the oven · About 10 min

  1. Set the oven for Fish tikka to 220°C / 425°F. Line a tray; leave spaces between fish pieces.

Roast · About 15 min

  1. Roast the coated fish for 12–15 minutes, turning carefully halfway.

    Check: Fish reaches 63°C / 145°F; edges are lightly browned.

Serve · About 2 min

  1. Rest for 2 minutes before lifting with a wide spatula.

Tips

  • A long acidic marinade can soften fish too much.
  • Use thick yogurt so the coating clings.

Substitutions

  • Use salmon instead of white fish.
  • In Fish tikka, replace paprika for more heat with mild chili powder.

Storage

  • Get perishable Fish tikka into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Fish tikka within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Fish tikka to 74°C / 165°F, stirring or turning it for even heating. When Fish tikka is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Fish tikka includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Fish tikka becomes softer in storage.

Make ahead

  • Mix marinade without fish one day ahead and refrigerate it.
  • Cut fish ahead and keep it cold; combine shortly before roasting.

FAQ

Can I use wooden skewers?

Soak them before use and follow their heat instructions. A tray works without skewers.

Why is there liquid on the tray?

Fish and yogurt release water. Space the pieces so moisture can evaporate.

Can I grill it?

Use a grill basket for fragile pieces and keep the 63°C / 145°F check.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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