Fish Tikka

Name: Fish Tikka
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 700 g rohú or kingfish; 150 g yogurt; 1 tbsp ajwain; 1 tbsp tikka masala; 1 tbsp lemon juice; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Fish Tikka brings the warmth of Pakistan’s coastal barbecues to your home, capturing the essence of gatherings by the sea where fish is grilled with a practiced hand. Seasoned with care, this dish reflects the tradition of salt judged by touch and fat used without hesitation, echoing the way family cooks have shared it for generations.

Expect the fish to be tender, its flavor a harmonious blend of yogurt’s creaminess, ajwain’s subtle hint, and the vibrant kick of tikka masala. A squeeze of lemon brightens the dish, enhancing the sea salt’s embrace. Enjoy it as a communal centerpiece, inviting all to partake and savor.

Ingredients

700 grohú or kingfish
150 gyogurt
1 tbspajwain
1 tbsptikka masala
1 tbsplemon juice
to tastefine sea salt

Method

Begin by cutting 700 g of rohú or kingfish into medium-sized pieces, ensuring they are uniform for even cooking. In a large mixing bowl, combine 150 g of yogurt, 1 tbsp of ajwain, 1 tbsp of tikka masala, and 1 tbsp of lemon juice. Mix these ingredients thoroughly to create a smooth marinade. Add the fish pieces to the bowl, ensuring each piece is well-coated with the marinade. Cover the bowl and let it sit in the refrigerator for at least 30 minutes to allow the flavors to penetrate the fish.
Once the fish has marinated, prepare a heavy-bottomed frying pan or a grill pan. Generously coat the pan with oil to prevent sticking and to help achieve a crispy exterior on the fish. Heat the pan over medium-high heat until the oil starts to shimmer, indicating it's hot enough for cooking.
Carefully place the marinated fish pieces in the hot pan, ensuring they are not overcrowded. This will help them cook evenly and develop a nice char. Cook the fish for about 3-4 minutes on each side. You'll know it's time to flip when the fish develops a golden-brown crust and easily releases from the pan.
After flipping, continue to cook the other side for an additional 3-4 minutes. The fish should be opaque all the way through and flake easily with a fork. This indicates that the fish is cooked perfectly.
Once the fish is cooked, remove it from the pan and place it on a serving platter. Sprinkle fine sea salt to taste over the fish while it's still hot, allowing the salt to enhance the flavors. Serve the Fish Tikka immediately, ensuring everyone at the table can enjoy it while it's fresh and flavorful.