Tandoori Fish Tikka
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Tandoori Fish Tikka is a magnificent and flavor-saturated seafood appetizer that showcases the delicate yet robust spirit of Punjabi coastal-inspired cooking. This recipe features firm white fish chunks marinated in a potent blend of thick yogurt, carom seeds (ajwain), and vibrant Kashmiri red chilies. The fish is roasted in a high-heat professional-grade tandoor or oven until it achieves a magnifique golden char while remaining buttery soft and flaky inside. The addition of ajwain provides a unique pungent aroma that perfectly complements the seafood. It represents the masterful use of traditional marinades to create a sophisticated, healthy starter. Best served hot with mint chutney and fresh lime wedges.
Ingredients
Cooking Instructions
Tips & Secrets
- Using firm white fish like Surmai or Singhara is mandatory; they maintain their professional-grade shape during high-heat roasting.
- First marination with lemon and salt is the secret to preventing the fish from becoming professional-grade mushy.
- Using ajwain (carom seeds) is essential; it provides the signature professional-grade pungent aroma that pairs perfectly with seafood.
- Basting with butter at the end is the professional technique used to keep the fish moist and give it a magnifique professional gloss.
Nutritional Information(Per 1 portion (150g))
240 kcal
22g
12g
4g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.