Crispy Fish Tikka With Masala Millet Recipe

About this recipe

Crispy Fish Tikka with Masala Millet is a delightful Indian lunch recipe that combines the bold spices of fish tikka with the nutty, wholesome goodness of millet. Perfect for a gym-prep, high-protein meal, this recipe is not just nutritious but also incredibly flavorful. The fish fillets are marinated in a vibrant mix of yogurt, spices, and lemon juice, then pan-fried to golden perfection. The millet, cooked with turmeric and salt, complements the fish with its soft texture and earthy taste. With 50g of protein per serving, this dish is ideal for those looking to fuel their workouts or enjoy a satisfying lunch. The preparation is straightforward, making it a great option for batch cooking or a quick weekday meal. Serve it warm, garnished with coriander, and savor the fusion of crispy textures and aromatic Indian flavors!

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• - Proso Millet Flour
• 100g Greek Yogurt
• 100 g Catch Ginger Paste
• 100 g Catch Garlic Paste
• - Red Chilli Powder
• 20 g Turmeric Powder
• 50 g Everest Cumin Powder
• 100 g Catch Super Garam Masala
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 250 ml Keya Lemon Juice
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the fish fillets thoroughly and pat them dry with a kitchen towel.
2. 2. In a bowl, mix plant-based yogurt, ginger paste, garlic paste, red chili powder, turmeric, coriander powder, cumin powder, garam masala, lemon juice, and salt to create a marinade.
3. 3. Coat the fish fillets evenly with the marinade and let them rest for 25 minutes to absorb the flavors.
4. 4. Heat a pan and dry roast the millet for 2-3 minutes until aromatic, then set aside.
5. 5. In the same pan, heat 10ml of oil and sauté the millet with turmeric powder and a pinch of salt for 2 minutes.
6. 6. Add 400ml of water to the millet and cook on low heat until the millet absorbs the water and becomes fluffy.
7. 7. Mix rice flour with a pinch of salt and coat the marinated fish fillets lightly for added crispiness.
8. 8. Heat the remaining oil in a non-stick pan and pan-fry the fish fillets on medium heat for 3-4 minutes on each side until golden and crispy.
9. 9. Plate the cooked millet and place the crispy fish tikka on top.
10. 10. Garnish with freshly chopped coriander leaves and serve warm.