Fish Tikkas Recipes
FISH TIKKA ON GARLIC NAAN
Marinate white fish in ready-made tikka masala paste and serve over chapatis or naan bread to make this speedy Indian-inspired supper
Provided by Emily Kydd
Time 20m
Number Of Ingredients 8
Steps:
- Heat the grill to the highest setting. Cut the fish into 5cm chunks. Mix together the tikka paste, 2 tbsp yogurt and seasoning. Add the fish and toss to coat, then set aside for 5 mins.
- Place the fish on a wire rack over a roasting tin. Grill for 3-4 mins each side, depending on thickness, until cooked through and starting to char a little.
- Sprinkle the naan with a little water and grill for 2 mins. Spread the warm naans with garlic butter, top with the fish and drizzle with the remaining yogurt. Scatter over the onion and coriander, and serve with lemon wedges.
Nutrition Facts : Calories 467 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 1.9 milligram of sodium
FISH TIKKAS
Very very Indian! And so simple too. Try them with extremely fresh fish only. Wonderful starters. From a cookbook compiled by the master chefs of India. I have the entire series. Not yet tried all the recipes. But the ones I have tried are truly a treat!!! And this is one of them. I have tired barbecueing these with equally good results.
Provided by Girl from India
Categories Asian
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Marinate the washed fish pcs with the salt and lemon juice for 30 mins.
- Combine the rest of the ingredients except the oil/ butter and whisk and pour over the fish cubes and mix gently to coat all the fish pcs evenly.
- Marinate again for atleast one hour.
- Preheat oven to 175C Roast, bake or grill till the fish pcs are golden brown in colour.
- (around 30 mins.) Baste it just once with the oil/ butter.
- Serve hot with a yoghurt and mint chutney.
Nutrition Facts : Calories 203.4, Fat 2.8, SaturatedFat 0.8, Cholesterol 94.3, Sodium 179.3, Carbohydrate 3.5, Fiber 1, Sugar 1.2, Protein 39.5
TIKKA-STYLE FISH
Perfect for the barbecue - but don't let that stop you using the oven if the typical English weather arrives - use whichever fish you prefer
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 26m
Number Of Ingredients 8
Steps:
- Slash the skin of the whole fish, if using, on each side with a sharp knife. Mix the ginger and garlic, season with salt, then rub all over the fish.
- Mix the yogurt with the oil, spices and seasoning. Use to coat the fish inside and out, then chill until ready to cook.
- TO BARBECUE: Cook straight on the rack (or on foil if you are afraid of it sticking) for 6-8 mins each side for the whole fish, or 3-4 mins for the tuna steaks. Cooking time will depend on how hot your barbecue is when you start.
Nutrition Facts : Calories 266 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 39 grams protein, Sodium 0.67 milligram of sodium
BUTTERY FISH TIKKAS
This is not a recipe I make often due to the large butter quantity. But for those who'd like to give it a shot. Here goes.....
Provided by Girl from India
Categories Asian
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Fry the sliced onions in the clarified butter till brown.
- Drain and blend the onion to a paste.
- Keep the ghee aside Now saute the garlic paste in the same pan and keep aside.
- After the ghee cools, stir in the onion paste, garlic and all the other ingredients and marinate for 2 hours.
- Skewer the fish pcs and roast in a grill for 10 minutes.
- Remove and baste with the butter and cook for another 5 minutes.
- Remove from skewers and serve hot with lemon wedges and a yogurt and mint chutney.
Nutrition Facts : Calories 770.3, Fat 37.6, SaturatedFat 13, Cholesterol 129.7, Sodium 2633.7, Carbohydrate 83.8, Fiber 53.9, Sugar 13, Protein 61.1
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- Make the first marinade: In a large bowl, add garlic paste, ginger paste, fennel (saunf) powder, salt, star anise powder, and white vinegar; mix well. Place fish in the bowl and apply the marinade onto the fish, massaging it gently. Set aside, covered, for 20 minutes.
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- While the fish is marinating, preheat the oven to its highest grill / broil setting, around 250° Celsius.
- Carefully skewer the fish tikkas onto bamboo or metal skewers, leaving about a ½-inch space between each tikka. Suspend the skewers in a baking dish, placing skewers on the sides of the dish like a bridge, ensuring the tikkas are suspended in the air. OR: Place two heat proof ramekins / bowls upside down in the oven for each skewer. Then suspend the skewer between the ramekins, placing one end of the skewer on one ramekin and the other end on the other ramekin forming a bridge – so that the tikkas are suspended in the air and are not touching anything. Repeat for all skewers. Place a baking sheet at the lowest point of the oven below the tikkas to collect any drippings. Grill till just cooked through, 5 to 7 minutes, or as per the doneness you prefer.
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