Tandoori Fish Tikka



  • 1 Kg fish (centre bone and skin removed and cut into square pieces
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 cup drained beaten curd
  • salt to taste
  • 1 tsp chilli powder
  • 1/4 to 1/2 tsp crushed ajwain (Carom seeds)
  • 1 tsp garam masala
  • A pinch of tandoori colour (optional)


  1. Rub the fish with lemon juice, garlic, ginger paste and leave for 1/2 an hour.
  2. Mix and smear the fish tikka with 1 tsp salt, chilli powder, ajwain (Carom seeds), garam masala, tandoori colour and add 2 tbsp oil.
  3. Arrange the fish tikka on a greased skewer and barbecue on a charcoal fire or cook under the grill.
  4. Sprinkle hot masala just before serving (optional)
  5. Serve it hot with onion rings or salad.

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