Get ready for a flavor explosion with this delicious fish tikka recipe. Tender fish pieces are marinated in a blend of aromatic spices and yogurt, then smoked over live charcoal for an incredible depth of flavor. Perfect for a special occasion or a weeknight treat.
About the Recipe
This unique recipe combines the best of both worlds – the richness of Indian spices and the delicate texture of fish. The marinade is a harmonious blend of spices like fenugreek, turmeric, and garam masala, infusing the fish with layers of irresistible flavors. But the real magic happens when the marinated pieces are smoked over live charcoal, imparting a delightfully smoky aroma that will have your guests swooning.
Why You’ll Love This Recipe
Aside from the mind-blowing taste, this recipe is a real crowd-pleaser. It’s perfect for hosting gatherings or treating your family to something special. The preparation process might seem a bit involved, but trust me, the effort is worth every bite. Plus, the smoky aroma wafting through your kitchen will have everyone eagerly anticipating the main event.
Saloni Macchi Tikka
Cooking Tips
To get the best results, use fresh fish fillets and cut them into uniform pieces for even cooking. Don’t skip the smoking process – it’s what gives this dish its signature flavor. And remember, a little patience goes a long way when it comes to smoking the fish. Take your time and let the charcoal work its magic.
Serving and Storing Suggestions
This Saloni Macchi Tikka is best served hot, straight from the tandoor or oven. It makes for a fantastic main course, but you can also serve it as an appetizer or party snack. Pair it with a refreshing mint chutney and a crisp salad for a complete meal. Leftover tikka can be refrigerated for up to 2 days and reheated in the oven or on the stovetop. Total preparation time: 1 hour 15 minutes. Serves: 4-6 people.
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Nutrient Benefits
Not only is this dish a flavor extravaganza, but it’s also packed with nutrients. Fish is an excellent source of lean protein and heart-healthy omega-3 fatty acids. The yogurt in the marinade provides calcium and probiotics, while the spices offer antioxidants and anti-inflammatory properties. It’s a delicious way to enjoy a nutritious meal.
Saloni Macchi Tikka
Ingredients
- 800 gms Fish (cut into boneless pieces)
For the Marinade:
- 1 tbsp Salt
- 1 tsp White pepper Powder
- 1/2 tsp Fenugreek Powder
- 1/2 tsp Turmeric Powder
- 1 1/2 tsp Red Chilli Powder
- 1 tsp Garam Masala
- pinch Clove Powder
- 5 tsp Ginger Garlic Paste
- 2 tsp Yoghurt
- 3/4 cup Vinegar
- 1/2 cup Cream
- 4 tbsp Mustard Oil
- 16 Cloves
- 1 Live Charcoal Piece
- Refined Oil for basting
Instructions
- Wash, clean and dry the fish pieces.
- For the marinade, mix all the ingredients together and rub into the fish pieces and keep aside.
- Make a well in the centre and put mustard oil and cloves.
- Place the live charcoal piece in the oil and cover the bowl with a lid.
- Seal the lid so that the smoke does not escape.
- Keep aside for 30 minutes.
- Remove the lid, skewer the fish and roast in a medium hot tandoor for 5-6 minutes.
- Remove from the tandoor and allow excess marinade to drip off.
- Baste with oil and roast again for 2 minutes until done.
- Remove from skewers and transfer to a serving platter.
- Serve hot accompanied by a green salad and mint chutney.
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Frequently Asked Questions
Can I use a different type of fish?
Surely. While this recipe calls for a firm white fish like pomfret or basa, you can experiment with other varieties like salmon or tuna. Just adjust the cooking time accordingly based on the thickness of the fillets.
I don’t have a tandoor. Can I still make this recipe?
Yes, you can. If you don’t have access to a traditional tandoor, you can use your oven’s broiler or grill function. The smoky flavor might not be as intense, but it will still be delicious.
How do I know when the fish is cooked through?
The fish should be opaque and flake easily with a fork when it’s fully cooked. Be careful not to overcook it, as the fish can become dry and tough.
Can I prepare the marinade in advance?
Yes, surely. The marinade can be prepared a day in advance and kept refrigerated. This will allow the flavors to blend nicely and save you time on the day of cooking.
What’s the best way to serve this dish?
Serve it hot, straight from the oven or grill, garnished with fresh cilantro and a squeeze of lemon juice. Accompany it with a refreshing mint chutney, sliced onions, and warm naan or rice for a complete meal.
