Hyderabadi Fish Tikka Recipe
Delicious Hyderabadi-style Fish Tikka Recipe. Rich in spices and has a signature Hyderabadi flavour with a smoky touch. If you love smoky, spicy, and flavourful tikkas, this Hyderabadi Fish Tikka is a must-try! It’s packed with rich spices and has that perfect charred texture that makes it irresistible. This recipe is great for grilling, baking, or even pan-frying. Let’s get started!
Ingredients You’ll Need:
For the Fish & Marinade:
- 500g fish fillets (preferably boneless; Surmai, Pomfret, or Basa work well)
- 2 tbsp lemon juice (for that tangy kick)
- ½ tsp turmeric powder (adds color and flavor)
- 1 tbsp ginger-garlic paste (freshly made is best!)
- 1 tsp red chili powder
- 1 tsp coriander powder (for a warm, earthy taste)
- ½ tsp cumin powder (adds depth to the flavors)
- ½ tsp garam masala powder (Hyderabadi touch!)
- ½ tsp black pepper powder (extra heat and flavor)
- 1 tbsp thick yogurt (curd) (helps in coating the fish well)
- 1 tbsp gram flour (besan) (for a slight crispiness)
- 1 tbsp mustard oil (or ghee, for richness)
- ½ tsp kasuri methi (dried fenugreek leaves) (adds a beautiful aroma)
- Salt to taste
- ½ tsp chaat masala (for garnish)
- Fresh coriander leaves (for garnish)
How to Make It:
Step 1: Prepping the Fish
First, wash the fish fillets well and pat them dry completely. If there’s moisture, the marinade won’t stick properly.
Cut the fish into medium-sized cubes or fillets, depending on how you like your tikkas.
Step 2: First Marination
In a bowl, mix lemon juice, turmeric powder, and a little salt.
Apply this mixture to the fish and let it rest for 15 minutes. This helps remove any strong fishy smell and adds a tangy base flavor.
Step 3: Second Marination (The Magic Step!)
In another bowl, mix together:
- Ginger-garlic paste
- Red chili powder
- Coriander powder
- Cumin powder
- Garam masala
- Black pepper powder
- Thick yogurt
- Gram flour (besan)
- Mustard oil
- Crushed kasuri methi
- Salt to taste
Whisk everything well until smooth. Now, coat the fish pieces generously with this marinade.
Cover and refrigerate for at least 1 hour (overnight is even better for deep flavours).
Step 4: Cooking the Fish Tikka
🔥 Grilling (Best for Authentic Flavour)
Preheat your grill or tandoor.
Place the marinated fish pieces on skewers and grill for 10-12 minutes, turning them occasionally, until charred and cooked through.
🔥 Oven Method
Preheat the oven to 200°C (390°F).
Place the fish on a greased baking tray and bake for 15-20 minutes, flipping once halfway through.
🔥 Tawa/Pan Frying (Easiest Method)
Heat oil in a non-stick pan.
Place the fish pieces and cook on medium heat for about 4-5 minutes per side, until golden brown and crispy.
Step 5: Giving That Hyderabadi Smoky Flavour (Optional, But Worth It!)
Heat a small piece of charcoal on direct flame until it turns red-hot.
Place the hot coal in a small steel bowl, put it in the center of the cooked fish, and pour a few drops of ghee over it.
Immediately cover the dish with a lid and let it sit for 5 minutes.
This will infuse an amazing smoky aroma into your tikka!
Step 6: Garnishing & Serving
Sprinkle chaat masala for extra zing.
Garnish with fresh coriander leaves and lemon wedges.
Serve hot with mint chutney, onion rings, and naan or roti.
Pro Tips for the Best Fish Tikka:
- Use fresh, firm fish to prevent it from breaking during cooking.
- Don’t skip the second marination – it makes all the difference!
- If using a grill, brush the fish lightly with oil to prevent sticking.
- For extra crispiness, add a little rice flour to the marinade.
Your Hyderabadi Fish Tikka is ready to enjoy. Perfect for parties, family dinners, or just a tasty weekend treat.
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