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Fish Tikka with Spicy Yogurt Marinade

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Appetizers
Cuisine Indian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Fish:
  • 500g (1 lb) firm white fish fillets (like cod, tilapia, halibut, or kingfish), cut into large cubes
  • 1 tablespoon lemon juice
  • Salt, to taste
  • For the Spicy Yogurt Marinade:
  • 1 cup thick yogurt (preferably Greek yogurt or hung curd)
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon paprika (for color)
  • ½ teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon crushed kasuri methi (dried fenugreek leaves)
  • 1 tablespoon mustard oil (or olive oil)
  • Salt, to taste
  • Juice of half a lemon
  • For Garnish:
  • Chaat masala
  • Fresh cilantro (coriander) leaves
  • Lemon wedges
  • Sliced onions

Instructions
 

  • Step 1: Prepare the Fish : Rinse the fish pieces gently under cold water and pat dry with paper towels. Place the cubes in a bowl, sprinkle salt and lemon juice, and set aside for 10 minutes to remove any fishy odor.
  • Step 2: Prepare the Spicy Yogurt Marinade : In a large mixing bowl, whisk together yogurt, ginger-garlic paste, chili powder, paprika, turmeric, cumin, coriander, garam masala, kasuri methi, mustard oil, lemon juice, and salt. Taste and adjust seasoning — it should be tangy, slightly spicy, and aromatic.
  • Step 3: Marinate the Fish : Add the fish cubes into the marinade and gently coat each piece. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
  • Step 4: Grill or Bake the Fish : Option 1 – Grill: Preheat your grill or grill pan. Brush lightly with oil. Place the marinated fish pieces on skewers and grill over medium-high heat for 3–4 minutes per side until charred and cooked through. Option 2 – Oven: Preheat oven to 220°C (425°F). Line a baking tray with foil, grease it lightly, and bake for 12–15 minutes, flipping halfway through. For a smoky finish, broil for 1–2 minutes. Option 3 – Stovetop: Heat a non-stick pan with a little oil and cook the fish for 3–4 minutes per side until golden.
  • Step 5: Garnish and Serve : Sprinkle freshly chopped cilantro and a pinch of chaat masala. Serve hot with lemon wedges, mint chutney, and onion slices.