tandoori fish recipe

Say hello to your new favorite appetizer, Tandoori Fish Tikka! Tender fish marinated in a classic Indian tandoori masala and crisped to perfection in an Airfyer, Crisplid or oven. Enjoy this low-carb dish with a side of cilantro chutney!

Tandoori Fish Tikka - Airfryer/ Oven/Crisplid

lb Fish (Mahi-Mahi/Sole/Swordfish/Salmon, cut in 1.5 inch pieces)

bell pepper

onion (cut in 1 inch chunks, separate the onion layers)

olive oil (or canola/veg oil)

tbsp plain yogurt (or 3 tbsp plain greek yogurt)

tsp ginger (crushed or grated fine, about 1/2 inch ginger)

tsp garlic (crushed

lime juice ((fresh is better))

salt

turmeric

tsp coriander

cumin powder

1.5 tsp garam masala

tsp kasoori methi ((dry fenugreek leaves))

In a mixing bowl, mix together yoghurt, oil, lemon juice, ginger-garlicpaste and all the spices. 

Add fish pieces, capsicum and onion in the marinade and toss well till everything getscoated.

Marinade Fish

Line the drip pan with aluminum foil for easy clean-up. This is optional though. Place the fry basket in the drip pan.

Arrange the fish, onions and peppers in the basket in a single layer. Don’t overcrowd them otherwise they won’t crisp up while cooking.

Insert the basket back. Using the temperature button set 360°F. Set the timer for 8-10 mins, depending on thickness of fish.  (1 inch= 8 mins; 1.5 inch=10mins)

As an optional step, half-way through cooking baste the tikka pieces with oil. This makes the exterior texture extra-crisp.

Follow the same process for the 2nd batch. It takes me two batches for a pound of fish, but since I don’t have to wait for any pre-heating, it all gets done in 30 minutes.

Airfryer:

Place the trivet in the cooking pot in your Mealthy Multipot. Place the mesh basket on top of the trivet.

Layer the fish, onion and capsicum evenly.  Avoid overcrowding them to get that golden crisp exterior. Place the crisplid on the cooker and cook for 8 minutes at 400°F.

Mealthy Crisplid:

Turn on the oven broiler. Place the marinated fish, onions and peppers on an aluminum or parchment lined baking sheet.

Place the baking sheet on the top rack and cook for 7-8 minutes, or until the fish cooks through and turns opaque.

Oven Method:

Fish Tikka is most commonly served as an appetizer with a popular Indian herbal dip called, Cilantro Chutney.

Sprinkle fish tikka with fresh lime juice and chaat masala before serving, this extra step really elevates the tikka flavors.

My husband and I enjoy this Fish Tikka for dinner with a side of a simple garden salad dressed with lemon vinaigrette for a Low-Carb meal.

To complete the meal for my girls, I make a side of lemon Rice. They both love this combination. Try it sometime with this easy recipe.

Serving Suggestion

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