Achari Fish Tikka Recipe

Slightly spicy, slightly tangy, Achari Fish Tikka is a delicious start to a meal. It can be served as a side too. This recipe has been made using Boneless Basa – a freshwater fish that is available year-round. If you’re craving fish during this fishing ban, freshwater fish like Basa, Rohu, and Catla might be your best bet. Order now!

Achari Fish Tikka Recipe
Achari Fish Tikka Recipe
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
15 minutes 1 hour
Achari Fish Tikka Recipe
Achari Fish Tikka Recipe
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
15 minutes 1 hour
Ingredients
  • 2 tbsp Mustard Oil
  • 250 g Basa Cubes
  • ½ Lemon (juiced)
  • 1 tsp Ginger Garlic Paste
  • ¼ cup yogurt (hung)
  • 1 tsp Coriander Powder
  • 2 tsp pickle masala
  • 1 tbsp garam masala powder
  • tsp Turmeric Powder
  • Salt (to taste)
  • Red chilli powder (to taste)
  • Handful of coriander leaves
  • 5-6 Curry Leaves
Servings: people
Instructions
  1. Marinate the fish with lemon juice and ginger garlic paste and set aside for 15 minutes.
  2. Add the rest of the ingredients (except the leaves) to the fish and let it marinate for an hour.
  3. Thread the fish pieces on to wooden skewers and shallow-fry in a non-stick pan, turning occasionally to avoid burning. Or place fish on a baking tray lined with parchment paper and cook in a preheated oven at 180°C for 15 minutes or till done.
Serving Suggestion:
  1. Allow the meat to rest for a few minutes before serving.
  2. Garnish with fresh coriander and fried curry leaves, and serve with a yogurt dip.

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