Delicious Fish Tikka – Tangy Smoky Fish Kebabs

My family loves Kebabs! I make kebabs and tikkas so often, but I’ve been trying to get the kids to eat more fish.

I tried  these tikkas and the result was superb! My daughter thought it was chicken. These kebabs are tangy and succulent and smoky! They can be served over salads or with chapathis.

Delicious Fish Tikka – Tangy Smoky Fish Kebabs

Ingredients:

• 400 gms King Mackerel / King Fish- Skinles – steaks cut into large cubes

1st Marinade:

• 2 Tbsp fresh lemon juice
• salt – ( little less than ¾ tsp) or to taste
• 1 tsp ginger paste
• 1 tsp garlic paste
• ½ tsp turmeric powder
• 2 tsp Kashmir Chili powder

2nd Marinade:

• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 tsp onion seeds (Kalonji)
• ½ tsp fenugreek seeds
• ½ tsp black salt (kala namak)
• 1 cup Yoghurt – not too sour
• 2 Tbsp Mustard oil (Must be Mustard oil)

• Melted Butter for Basting

Method:

• The fish should be completely skinless and boneless.
• Cut into large cubes and rinse.
• Sprinkle salt over the pieces. leave for 10 minutes.
• Rinse again and drain again.
• Place the fish in a bowl with all the ingredients for the ‘1st Marinade’ .
• 

• Set aside for 15-30 minutes.
• Meanwhile heat a small pan and dry roast the  spices for the ‘2nd Marinade’ (Mustard, Fennel, Fenugreek and Onion Seeds). 
• 
• Allow the spices to crackle , stirring till you can smell the aroma of the mustard seeds.
• 
• Add this to a mortar and add the black salt to this mixture. Pound to a  powder.
• 
• Add this powder and the yoghurt to the marinated fish and mix well.
• 
• Leave to marinate for 30 minutes.
• In the same pan used for toasting the spices, add the mustard oil and heat till smoking.
• 
• Remove from heat and allow to cool completely.
• Preheat the oven to 200ºc  / 400ºf.
• Add the mustard oil to the fish just prior to baking. Incorporate well.
• 
• Place on an oiled oven rack over a foil lined tray and bake for 15-20 minutes or till the raw masala is completely cooked as is the fish.
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• For the last 2-6 minutes, change the oven setting to broiler( top grill / coil only).
• Baste the fish well with melted butter and place on the top most rack of the oven, to get nice char marks.
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•  ( Do not over bake – the fish will dry out.)
• The fish will cut be crisp on the outside yet super succulent and white on the inside.
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Delicious Fish Tikka – Tangy Smoky Fish Kebabs

Try it and let us know – Delicious Fish Tikka – Tangy Smoky Fish Kebabs .