Tuesday, March 13, 2012

Cilantro Fish Tikka

We love fish and it is something we can't go without. I got this recipe from Lakshmi Nair's cook book. It is a very versatile recipe book with lots of variety dishes. I tried this recipe for a change from the usual red chilli ones. This makes a great dinner. Hope you all like it.

  • Boneless fish pieced - 1/2 kg
  • Coriander leaves paste - 3 tsp
  • Ginger paste - 1 tsp
  • Garlic paste - 1 tsp
  • Curd - 1/2 cup
  • Roasted gram flour (besan) - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Green chilli paster - 2 tsp (or as per your tolerance level)
  • Capsicum - 1
  • Onion - 1
  • Tomato - 1
  • Salt to taste

  • Cut capsicum, onion and tomato (remove pulp) into cubes
  • Combine the rest of the ingredients (except fish) and make a smooth paste.
  • Marinate the fish and leave for 1 hour
  • Thread the fish pieces into the skewer followed by capsicum, onion, tomato... as you like :)
  • Heat oil on a tawa and grill the above (or you can grill it in an electric grill)
Sending this to Cilantro and cumin hosted by julie and Gimme Green @ Chef Al Dente


  1. delicious tikka!......absolutely yummy!

  2. Very innovative. Looks gr8! Thanks for linking this recipe to my event Reshmi :)

  3. Fish tikka luks awesome....yummy idea

  4. fish is my hubby's fav food!!!
    thnx for sharing yummy recipe!!!
    Happy to follow you!!!! do stop by mine!!!!
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  5. this sounds so yummy n different one...will try it with Salmon for my kids...thanks for sharing...looks inviting!
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  6. This is so delicious!!& good for any time...
    Thanks for visiting my blog,I am your new follower now...
    Join with my events too whereever possible...

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  7. This one is really mouthwatering Reshmi...Inspired to try..

  8. Don't know what happened to my earlier comment!!lol
    Love a recipe with coriander and fish, throw in ginger and there is a marriage made in heaven!!
    Good luck in challenge :))

  9. The curd used in your recipe should be hung curd as curd leaves water and your mixture shall become thin and it will not stick to the fish tikka. Hung curd is curd that's tied in a muslin cloth for about 6-8 hours.

    1. Hi Neha,
      I don't think hung curd is necessary. I think you missed besan which helps in binding. Also curd here is used to make fish tender. I don't like a thick coating on tikka. This mix as such is very flavourful and locks its flavours in the fish. So I don't want to change the recipe. No offences if you really want to use hung curd. Thanks for leaving a comment :)


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