How to cook… Fish Tikka


Serves 4 as a starter

Fish Tikka is often overlooked for some of the more popular Tandoori recipes yet fish marinates really well and is quick and easy to cook. Fish makes a top Indian starter but also makes an excellent main dish if combined with Bombay Aloo and Spiced Indian Mixed Salad.

What you need…
• 4 white fish fillets, about 120-150g each
• 0.5 recipe of Tikka Marinade

How to make it
1. Pat the fish dry with a paper towel and coat the pieces in the Tikka Marinade. Leave for at least 15 minutes but preferably 24–48 hours.
2. Preheat your oven to 170 C. Place the pieces on a greased baking tray, ensuring all the pieces are kept well apart and cook, turning once, until the fish flakes with a fork and the marinade is crispy (about 20 minutes). Check one of the largest pieces to ensure it’s cooked. If not return to the oven.

To achieve those blackened edges the Indian restaurants get by cooking in the tandoor you can finish the fish off for a couple of minutes under a very hot grill. Just remove the fish from the oven a couple of minutes earlier.

If you like this you should try our
Sag PaneerChilli PaneerButter ChickenButter PaneerPrawn KormaMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken Dopiaza

Try this tandoori dish. It’s sure to go swimmingly.

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