Fish tikka
Fish tikka

Anju Bhatia



Prep Time


Cooking Time

: 45



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 6.66 g
Sat Fat 2.17 g
Salt 255.0 mg
Sugars 0.253 g
  • Other Items
  1. 520gms monkfish fillets cut into 4cm chunks
  2. 1 tsp Lemon Juice
  3. pinch Of Salt
  4. Melted Butter For Basting (around 1-2tbsps)
  5. Mint Chutney To Serve
  6. 0.5 teaspoon Ginger Garlic Paste
  7. 1 tbsp Yoghurt Plain
  8. ½ tsp Mild Chilli Powder
  9. 1 tsp Cumin Powder
  10. ¼ tsp Coarsely Ground White Pepper Powder
  11. 1 heaped tsp chick pea flour
  12. 1 tbsp Fresh Coriander Finely Chopped
  13. 1 tsp Vegetable Oil
  14. Salt to taste
  15. 1 teaspoon Chaat Masala
  1. Add the monkfish to a mixing bowl along with the lemon juice and salt. Mix well and set aside.
  2. add the garlic and ginger paste.
  3. Soak the wooden skewers in warm water until you make the marinade.
  4. In a separate bowl add the garlic ginger paste along with the rest of the marinade ingredients. Mix well and add the monkfish cubes to the marinade. Leave to marinate for 15-20minutes.
  5. Preheat the grill to a medium to high setting. Skewer the fish onto the wooden skewers. Pat the extra marinade over the pieces and place under the grill. Grill for 10-12 mins or until just done. Baste with butter half way through cooking.
  6. Serve the Tandoori fish tikka over roti with a sprinkle chaat masala & serve with mint chutney.