Tandoori Fish Tikka
These delicious fish skewers are coated in a spiced yogurt marinade and then grilled, baked or cooked in an air fryer, depending on your preference. Serve with roti or naan for a flavour-packed fakeaway dinner.
Introduction
This is one of my mum’s favourites – a simple, flavour-packed dish that comes together in no time. The fish is spiced and grilled until juicy, with just the right amount of char at the edges. An optional step is to add a quick hit of charcoal smoke at the end to get all the depth of a proper tandoor, with no tandoor needed. Perfect served with roti or naan.
Ingredients
| 1 tbsp | garlic-ginger paste |
| 1 tbsp | Greek yoghurt |
| juice of ½ | lemon |
| 1 tsp | Kashmiri red chilli powder |
| 1 tsp | tandoori masala |
| 1 tsp | ground coriander |
| ½ tsp | garam masala |
| ½ tsp | chaat masala |
| ½ tsp, or to taste | salt |
| ¼ tsp | red food colouring (optional) |
| 500g | cod or monkfish fillets, cut into chunks |
| ghee, for brushing and drizzling | |
| piece of charcoal (optional) | |
| To serve | |
|---|---|
| roti or naan | |
| lemon wedges | |
| sliced red onion | |
| Green Chutney (see page 36 of Spice Tonight) |
Method
In a bowl, mix together the garlic-ginger paste, yoghurt and lemon juice with all the spices, salt and food colouring (if using) to form a smooth marinade.
Add the fish pieces and gently coat them in the marinade. Cover and refrigerate for at least 30 minutes.
Thread the marinated fish onto soaked wooden skewers, leaving space between each piece.
To oven-bake or grill: Preheat the oven to 200°C/180°C fan or the grill to high. Place the skewers on a wire rack set over a baking tray. Brush with ghee and cook for 10–12 minutes, turning once and brushing with more ghee midway.
To air-fry: Preheat the air fryer to 200°C. Place the skewers in the air fryer, brush with ghee and cook for 8–10 minutes, turning once and brushing with more ghee midway.
If you would like a smoky tandoori flavour, heat a small piece of charcoal until red hot using a gas flame, barbecue or a coal burner. Place a small piece of foil or a heatproof bowl in the centre of the cooked fish. Add the hot coal, drizzle with a little ghee, and immediately cover the tray with foil. Leave for 4–5 minutes to infuse with smoky flavour.
Serve hot over roti or naan, with lemon wedges, sliced red onion and green chutney.
Reviews
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