Tangy Fish Tikka Skewers Recipe

Indian cuisine · 118 calories

Tangy Fish Tikka Skewers recipe

About this recipe

Tangy Fish Tikka Skewers are a delightful Indian snack perfect for a quick bite or an appetizer. This recipe features boneless fish chunks marinated in a flavorful mix of yogurt, lemon juice, and traditional Indian spices like red chili powder, turmeric, and garam masala. Grilled to perfection, the fish remains juicy and tender, while the charred edges provide a smoky depth of flavor. Each bite is a burst of tangy, spicy goodness, complemented perfectly by fresh coriander garnish and a side of mint chutney. With 21g of protein per serving, this dish is not only delicious but also packs the nutrition you need for muscle repair and energy. Whether you're hosting a gathering or enjoying a quiet evening snack, these skewers are easy to make and ready in just 30 minutes. Serve them hot, and watch them disappear in no time!

Ingredients

  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 100 g Milky Mist Greek Yogurt Cup
  • 250 ml Keya Lemon Juice
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Cut the fish fillets into bite-sized chunks and set aside.
  2. 2. In a bowl, whisk together yogurt, lemon juice, ginger-garlic paste, and all the spices.
  3. 3. Add the fish chunks to the marinade, ensuring they are fully coated, and let them rest for 20 minutes.
  4. 4. Preheat a grill pan or a tawa over medium heat and lightly grease it with oil.
  5. 5. Thread the marinated fish onto skewers, leaving a small gap between pieces for even cooking.
  6. 6. Place the skewers on the grill and cook for 5–7 minutes on each side until the fish is golden and cooked through.
  7. 7. Brush the fish with a little oil during grilling to keep it moist and enhance the flavor.
  8. 8. Remove the skewers from the grill and garnish with freshly chopped coriander leaves.
  9. 9. Serve the fish tikka hot with mint chutney or a squeeze of lemon for added tang.