Zesty Fish Tikka With Spiced Quinoa Recipe

About this recipe

Treat yourself to the bold flavors of zesty fish tikka paired with spiced quinoa, a perfect Indian dinner option for any evening. This dish combines the flaky, marinated goodness of fish fillets with a creamy coconut-infused quinoa that’s spiced to perfection. The turmeric, chili, and other aromatic Indian spices bring an irresistible warmth and depth to every bite. It’s high in protein, thanks to the fish, and delivers complex carbs from the quinoa, making it a balanced and satisfying meal. With its medium spice level, it’s a treat for your taste buds without being overwhelming. Cooked in under 40 minutes, this dish is ideal for a quick yet wholesome dinner, whether after a busy day or post-workout. Perfectly batchable, it’s great for meal prep and reheats beautifully for the next day. Serve warm, garnished with coriander, and enjoy this comforting yet invigorating dinner option.

Ingredients

• 500 g Cambay Tiger Rohu Fish Without Head
• 500 g Whole Farm Premium Quinoa Seeds
• 250 ml Real Thai Unsweetened Coconut Milk
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 110 g Unpeeled Garlic Cloves
• 100 g Catch Ginger Paste
• 20 g Turmeric Powder
• - Red Chilli Powder
• 50 g Everest Cumin Powder
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 250 ml Keya Lemon Juice
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)

Instructions

1. 1. Rinse the fish fillets and pat them dry, then marinate with turmeric, chili powder, salt, ginger paste, and lemon juice for 15 minutes.
2. 2. Cook quinoa in a pot with double the amount of water until fluffy, and set aside to cool slightly.
3. 3. Heat oil in a pan, then sauté finely chopped onions until golden brown.
4. 4. Add minced garlic and diced tomatoes to the pan, stirring to form a thick paste.
5. 5. Mix in turmeric, cumin, and coriander powders, cooking until fragrant.
6. 6. Pour in coconut milk and allow to simmer for 5 minutes, stirring occasionally.
7. 7. Grill or pan-sear the marinated fish fillets on medium heat until cooked through, flipping once halfway.
8. 8. Combine the cooked quinoa with the spiced coconut sauce, mixing well to coat evenly.
9. 9. Place the fish tikka over the spiced quinoa and garnish with chopped coriander leaves.
10. 10. Serve warm and enjoy the zesty and wholesome flavors.