Fish Tikka
فش تکہ
Fish tikka is the lighter cousin of chicken tikka: quick to marinate, quick to cook, and full of the same smoky, tangy flavour. The trick is respecting the fish. It needs only an hour in the marinade, a thick yogurt that clings without dripping, and a few minutes over the coals, no more. is the spice that ties it all together.
- ⏱ Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Pat the fish cubes dry with kitchen paper, sprinkle with half the salt and the lemon juice, and leave for 10 minutes.
Mix the hung yogurt with the ginger, garlic, ajwain, chili powder, turmeric, garam masala, roasted gram flour, the rest of the salt and the oil. Gently fold in the fish and marinate in the fridge for 1 hour, no longer.
Thread the fish onto oiled skewers, pushing the skewer through the centre of each cube so it doesn't split.
Grill over medium-hot coals for 6–8 minutes, turning carefully every 2 minutes, until lightly charred at the edges and just flaky in the centre.
Serve immediately with lemon wedges, green chutney, onion rings and naan.
Kitchen notes
Don't marinate fish overnight. The lemon starts to cook it and the texture turns soft and chalky.
Oil the grill bars well before the fish goes on; fish sticks far more than meat.
A winter BBQ favourite
In Pakistan, fish season is winter, when river and sea fish are at their best and Lahore’s fish shops fire up their karahis. Fish tikka is the grilled alternative to Lahori fish fry: the same ajwain-scented, chili-red flavours, but cooked over coals instead of deep fried, so it’s lighter and smokier.
Why hung yogurt
Ordinary yogurt is too watery for fish tikka; it slides off the cubes and steams the fish instead of letting it char. Hanging the yogurt in a clean cloth for an hour drains the whey and leaves a thick, creamy base that clings to every piece. Greek-style yogurt from the supermarket works too.
Treat fish gently
Fish cooks in minutes and falls apart if overhandled. Cut it into large, even cubes, at least 4 cm, so the outside can char before the inside overcooks. Thread the skewers carefully through the centre, oil the grill well and turn the skewers rather than prodding the fish. It’s ready as soon as it flakes when pressed.
Serving
Fish tikka is best straight off the grill with plenty of lemon, green chutney and onion rings. For a winter meal, serve it with naan and a pot of masoor daal, or alongside chicken dishes on a BBQ platter for guests who prefer fish.
Questions people ask
Which fish is best for tikka?
Any firm, meaty fish: rahu, surmai (kingfish), singhara or salmon all hold together on skewers. Avoid delicate fish like pomfret or sole, which break apart.
Can I make fish tikka in the oven?
Yes. Arrange the skewers on a rack over a tray and bake at 220°C for 10–12 minutes, then grill under the top heat for 2 minutes to char the edges.
Why roasted gram flour?
It thickens the marinade so it clings to the fish, and it forms a light crust on the grill. Roasting removes its raw taste.
Nutrition (estimate, per serving)
- Calories
- 265
- Protein
- 37 g
- Fat
- 11 g
- Carbs
- 4 g
