Fish Tikka
Author: S8i7QalZv3I
This fish tikka recipe will have your tastebuds tingling!
  • 300 g (10 oz) of a meaty fish (monkfish, halibut, blue-eye, swordfish...)
  • 1 red capsicum (bell) pepper cut into chunks
  • 1 onion cut into segments
For the marinade
  • 250 ml (8 fl oz, 1 cup) plain yoghurt
  • 2 tbsp tomato paste
  • 2 tbsp lemon juice
  • 1 tbsp garlic & ginger paste
  • 1 tbsp garam masala
  • 1 tsp salt
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 1 tsp coriander powder
  1. Cut the fish into bite-size chunks.
  2. Mix the marinade ingredients together. Stir in the fish and leave to marinate in the 'fridge for 1-2 hours.
  3. Thread the fish, capsicum and onion onto metal or wooden skewers. Smother with about half the remaining marinade.
  4. Place under a hot grill (broiler) or on a barbecue for 4-5 minutes. Turn the kebabs over and smother with the remaining marinade. Grill (broil) for a further 5-6 minutes until they just start to turn black at the edges.
  5. Turn the kebabs over again and grill (broil) for a further 5-6 minutes or until the kebabs start to turn black at the edges.
  6. Serve with wedges of lemon.
Calories: 358 Fat: 14.7 Sugar: 13.4 Fiber: 3.4 Protein: 36.2 Cholesterol: 115.8
Titli's Tips
Serve with rice or a fresh green salad for a simple and delicious supper.

It is important to use a meaty fish for this recipe as a flaky fish will simply fall apart during cooking.
Recipe by Titli's Busy Kitchen at