Saloni Fish Tikka is my go-to recipe when I want to impress guests without spending hours in the kitchen. I learned this recipe from my aunt, who always made it for family gatherings. The magic lies in the perfect blend of spices and that amazing smoky flavor from the charcoal. It’s simpler than you might think, and the results are always spectacular.
About the Recipe
This recipe brings together the best of Indian spices with perfectly cooked fish. The marinade tenderizes the fish while adding layers of flavor. The charcoal smoking technique, known as ‘dhungar,’ gives it that authentic tandoor taste right in your kitchen. It’s a lighter alternative to meat-based tikkas but just as satisfying.
Why You’ll Love This Recipe
You’ll love how the fish stays moist and tender while picking up all those amazing spice flavors. The marinade does most of the work, making this pretty foolproof. The smoking technique might sound fancy, but it’s actually super easy and adds such a wonderful depth. Plus, it’s healthier than many other tikka recipes since it uses fish and is grilled rather than fried.
Saloni Fish Tikka
Cooking Tips
– Pat the fish completely dry before marinating
– Don’t skip the resting time after marinating
– If using an oven, preheat it thoroughly
– Keep a close eye while grilling – fish cooks quickly
– Baste regularly to prevent drying
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes plus marinating. Serve hot with mint chutney and lemon wedges. Leftovers can be refrigerated for up to 2 days. Reheat gently in the oven to maintain texture.
Similar Recipes
- Tandoori Fish Tikka
- Grilled Fish with Indian Spices
- Malai Fish Tikka
Nutrient Benefits
This dish is packed with protein from the fish and calcium from the yogurt. The spices offer anti-inflammatory benefits, while mustard oil is rich in omega-3 fatty acids. It’s a low-carb option that’s high in essential nutrients and good fats.
Saloni Fish Tikka
Ingredients
- 800 gms Fish (cut into boneless pieces)
- 1 tbsp Salt
- 1 tsp White Pepper Powder
- 1/2 tsp Fenugreek Powder
- 1/2 tsp Turmeric Powder
- 1 1/2 tsp Red Chilli Powder
- 1/3 tsp Garam Masala
- Clove Powder
- 5 tsp Ginger Garlic Paste
- 2 tsp Yoghurt (drained)
- 3/4 cup Vinegar
- 1/2 cup Cream
- 4 tbsp Mustard Oil
- 16 Cloves
- Charcoal Piece (live - 1)
- Oil for basting
Instructions
- Wash, clean and dry the fish pieces.
- Prepare a marinade by mixing together salt, white pepper powder, fenugreek powder, and turmeric, red chilli powder, garam masala, clove powder, ginger garlic paste, yoghurt, vinegar and cream.
- Marinate the fish pieces in the prepared marinade and keep aside in a bowl.
- Make a well in the centre and put mustard oil and cloves in it.
- Place the live charcoal piece in the oil and cover the bowl with a lid.
- Seal the lid so that the smoke does not escape. Keep aside for 30 minutes.
- Remove the lid, skewer the fish pieces and roast in a medium hot tandoor/oven/grill for 5 to 6 minutes.
- Remove and allow excess liquids to drip off.
- Baste with oil and roast again for 2 minutes until done.
- Remove from skewers and transfer to a serving platter.
- Serve hot, accompanied by a green salad.
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Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, but thaw it completely and pat it very dry before marinating. This helps the marinade stick better and ensures even cooking.
What type of fish works best?
Firm white fish like cod, halibut, or sea bass work great. They hold their shape well and take on the flavors nicely.
Can I skip the charcoal smoking step?
While you can skip it, the smoking adds authentic flavor. You can still make tasty tikka without it, but you’ll miss that classic smoky taste.
