Punjabi Fish Tikka With Masala Sweet Potato Wedges Recipe

About this recipe

A vibrant and smoky Punjabi-style fish tikka paired with mildly spiced masala sweet potato wedges. Perfectly balanced with medium spice and rich roasted flavors.

Ingredients

• - Lemon Juice
• 25 g Kasuri Methi
• 25G Fisherman'S Friend Sugar Free Mouth Freshener - Lemon (25g)
• NaN Sattu I Roasted Bengal Gram Flour
• 200 ml Mustard Oil
• - Red Chilli
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100 ml Olive Oil
• 50 g Cumin Powder
• - Chaat Masala
• 10G Salt
• 250g Coriander

Instructions

1. Step 1: Prepare the marinade for the fish tikka by mixing hung yogurt, roasted gram flour, ginger-garlic paste, mustard oil, lemon juice, chili powder, turmeric powder, coriander powder, crushed kasuri methi, and salt in a bowl.
2. Step 2: Coat the fish pieces evenly with the marinade and let them rest for 30 minutes.
3. Step 3: Preheat your oven to 200°C or set up a grill with medium-high heat.
4. Step 4: Arrange the marinated fish pieces on a baking tray lined with foil or skewers for grilling. Cook for 10-12 minutes, turning the pieces halfway through for even charring.
5. Step 5: Meanwhile, toss the sweet potato wedges in olive oil, cumin powder, chaat masala, and a pinch of salt.
6. Step 6: Spread the sweet potato wedges on another baking tray and roast them in the oven alongside the fish for 20-25 minutes until golden and crispy.
7. Step 7: Remove the fish tikka and sweet potato wedges from the oven and garnish with freshly chopped coriander leaves.