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Fish Tikka: A Chatpata Treat from Chef Curry Do’pyaza!

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Chef Curry Do’pyaza

Fish Tikka: A Chatpata Treat from Chef Curry Do’pyaza!

Namaste, Salaam, and Sat Sri Akal, my pyare (beloved) foodies! Chef Curry Do’pyaza here, ready to spice up your life with another delectable dish. Today, we’re diving deep into the flavorful world of Fish Tikka, a dish that’s as versatile as it is delicious.

Fish Tikka is more than just a recipe; it’s a celebration! You’ll often find this mazedaar (tasty) treat gracing tables during festivals like Diwali, Holi, and even Eid. It’s a popular choice for summer barbecues, family gatherings, and any occasion that calls for a burst of vibrant flavors. Think of a sunny afternoon, the aroma of spices wafting through the air, and the happy chatter of loved ones – that’s the magic of Fish Tikka!

A Little Itihaas (History)

The story of Tikka goes back centuries, originating in the royal kitchens of the Mughal Empire. While Chicken Tikka is perhaps more widely known, Fish Tikka holds its own special place, especially in coastal regions where fresh catches are abundant. It’s a testament to the ingenuity of Indian cooks, who transformed simple ingredients into culinary masterpieces.

Let’s Get Cooking!

Preparation Time: 20 minutes (plus 30 minutes for marinating)
Cooking Time: 15-20 minutes

Ingredients:

  • 500g Fish fillets (Surmai/Kingfish or Pomfret), cut into 1-inch cubes
  • 2 tbsp Ginger-Garlic paste (Adrak-Lahsun ka paste)
  • 1 tbsp Lemon juice (Nimbu ka ras)
  • 1 tsp Turmeric powder (Haldi powder)
  • 1 tsp Red chili powder (Lal mirch powder)
  • 1 tsp Coriander powder (Dhania powder)
  • 1/2 tsp Garam masala
  • 1/2 tsp Cumin powder (Jeera powder)
  • 2 tbsp Yogurt (Dahi), thick and hung
  • 1 tbsp Mustard oil (Sarson ka tel)
  • Salt to taste (Namak swadanusar)
  • 1 tbsp Besan (Gram flour)

Instructions:

  1. The First Coat: In a bowl, gently combine the fish cubes with ginger-garlic paste, lemon juice, and salt. This is your first layer of flavor, ensuring the fish is perfectly seasoned. Let it rest for 10 minutes.
  2. The Masaledar (Spiced) Magic: In another bowl, whisk together turmeric powder, red chili powder, coriander powder, garam masala, cumin powder, yogurt, mustard oil, and besan. This is where the real magic happens!
  3. Marinate, Marinate, Marinate: Add the spiced yogurt mixture to the fish and coat well. Make sure every piece is covered in that beautiful, vibrant marinade. Cover the bowl and refrigerate for at least 30 minutes. The longer it marinates, the more flavorful it becomes!
  4. Cooking Time! Now, you have several options:
    • Stovetop (Tawa or Pan): Heat a tawa or pan over medium heat. Add a little oil and carefully place the marinated fish pieces on the hot surface. Cook for 5-7 minutes per side, until golden brown and cooked through.
    • Oven (Baking): Preheat your oven to 200°C (400°F). Arrange the marinated fish on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until cooked through.
    • Air Fryer: Preheat your air fryer to 180°C (350°F). Place the marinated fish in the air fryer basket in a single layer. Cook for 8-10 minutes, or until cooked through.
    • Grill: Preheat your grill to medium heat. Thread the marinated fish onto skewers and grill for 6-8 minutes per side, or until cooked through.

Zabardast (Awesome) Tips for the Best Fish Tikka:

  • Fresh is Best: Always use the freshest fish you can find. It makes a world of difference!
  • Don’t Overcook: Fish cooks quickly, so keep a close eye on it to prevent it from becoming dry.
  • Mustard Oil Magic: The mustard oil adds a unique, pungent flavor that elevates the dish. Don’t skip it!
  • Hung Curd is Key: Ensure that the curd is thick and hung for the best consistency.

Cooking Mediums: A World of Possibilities

  • Gas Stove/Induction Stove: Tawa or pan-frying is a classic method that yields delicious results.
  • Oven: Baking is a healthier option that still delivers fantastic flavor.
  • Air Fryer: For a quick and crispy version, the air fryer is your best friend.
  • Grill: The smoky char from the grill adds a delightful depth of flavor.
  • Microwave: While not ideal for achieving the best texture, you can microwave it in a pinch, but be careful not to overcook.

Pressure Cooker, Slow Cooker, Crockpot: These are not suitable for this recipe as the fish will overcook and become mushy.

Nutritional Information (Approximate, per serving):

  • Calories: 250-300
  • Protein: 30-35g
  • Fat: 10-15g
  • Carbohydrates: 5-8g

Serving Suggestions:

Serve your swadisht (delicious) Fish Tikka hot, garnished with fresh cilantro and a squeeze of lemon juice. It pairs perfectly with:

  • Mint-coriander chutney
  • Onion salad
  • Naan or roti
  • A refreshing raita

Aao Banayein! (Let’s Make It!)

Now it’s your turn! Try this Fish Tikka recipe at home and bring a touch of Indian magic to your table. Share this shandaar (splendid) recipe with your friends and family. I am sure they will love it!

Until next time, happy cooking!
Chef Curry Do’pyaza, signing off!