Fiery Fish Tikka Bites With Mint Chutney Recipe

About this recipe

Fiery Fish Tikka Bites with Mint Chutney is the ultimate Indian-inspired snack for your day. Succulent fish fillets are marinated in a blend of turmeric, chili powder, ginger-garlic paste, and hung curd, then grilled to perfection. The smoky warmth of mustard oil enhances the spices, creating a bold and aromatic profile that pairs beautifully with the cooling, herbaceous mint chutney. This snack delivers a satisfying crunch and a tangy zing, making every bite irresistible. With 23g of protein per serving, it’s ideal for gym-goers or anyone looking for a nutritious yet indulgent treat. Ready in just 35 minutes, this dish is perfect for meal prepping or enjoying fresh after a quick workout. Treat yourself to these flavorful bites that combine authentic Indian flavors with the goodness of lean protein.

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 Bunch Mint Leaves (Pudina)
• 270 g Adf Soul Mint Chutney In Olive Oil

Instructions

1. 1. Rinse and pat dry the boneless fish fillets to remove any excess moisture.
2. 2. In a bowl, mix hung curd, lemon juice, ginger-garlic paste, turmeric, red chili powder, coriander powder, cumin powder, and rock salt until smooth.
3. 3. Coat the fish fillets evenly with the marinade and let them rest for 20 minutes to absorb the flavors.
4. 4. Heat mustard oil in a skillet or grill pan until it starts to smoke slightly, then lower the heat.
5. 5. Place the marinated fish fillets on the pan and cook for 3-4 minutes on each side until golden brown and cooked through.
6. 6. Meanwhile, blend fresh mint leaves, coriander leaves, green chilies, black salt, and water into a smooth chutney using a food processor or blender.
7. 7. Transfer the fish tikka bites to a serving plate and drizzle with a hint of lemon juice for added zing.
8. 8. Serve the fish tikka bites hot alongside the mint chutney for dipping or spreading.
9. 9. Clean the pan and utensils used in preparation and store any leftovers properly.