Mahi Tikka, also known as roasted fish tikka is a simple yet irresistible dish. It is a perfect combination of two things that most people relish- fish and tikka. It can be eaten as a snack, an appetizer with drinks at a party or a side dish with the main meal. One can also choose to eat it as a light healthy meal.
Fish is widely known as a great source of vital nutrients and is one of the rare non-vegetarian food that people with diabetes are also suggested to have.
When on a diet, choose to eat fish to complete your daily intake of proteins. There are various varieties of fish (depending on the availability) that can be used in this preparation.
One can use oven, grill or even tandoor to cook this recipe each of which also has a slight contribution to the flavor of this recipe. Its usual recipe mentions it to be carefully slid off the skewers but you can also keep them on to present them interestingly in parties or other occasions.
Other variants of Mahi Tikka could be Sarson (mustard) Mahi Tikka or Methi (Fenugreek) Mahi Tikka which only involves a little addition or omission of one or two ingredients used in marinating the fish. Another healthy and nutritious variant is the Tulsi-ajwain Mahi tikka, were in Basil (Tulsi) paste and carrom seeds (Ajwain) are used to prepare the marinade.
Medium chopped bell peppers (capsicum) in different colors of green, red and yellow can also be sautéed and placed between the juicy and well-cooked fish pieces.
While serving, slice a couple of lemons and place them among the tikka pieces. This will add a beautiful color along with a unique flavor to this dish. If you have vegetarian guests one can even choose to replace the fish with paneer or potato.
With so many things that can be done with a single preparation, the Mahi Tikka is ready to become a hot favorite among your family and friends!
Mahi Tikka
Ingredients
- 1 Kg Fish cut into boneless pieces
- ½ Cup Clarified Butter or Ghee
- ½ Cup Onions sliced
- 3 tbsp Garlic chopped
- Salt to taste
- 2 tbsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- ½ Cup Yoghurt
- Butter for basting
Instructions
- In a pan, heat clarified butter/Ghee and fry the onions till brown.
- Remove, drain excess clarified butter and blend the onions to make a paste.
- In the same pan, fry the garlic and keep aside.
- Allow the clarified butter to cool.
- Mix the onion paste, garlic, all the other ingredients and the fish pieces with the clarified butter.
- Keep aside for 2 hours.
- Skewer the fish pieces and roast in a tandoor/oven/grill for 8 to 10 minutes.
- Remove, baste with butter and cook further for 4 to 5 minutes.
- Remove from skewers.
- Serve hot.
