Fish Tikka

Method

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1. Toast the gram flour in a dry pan for 2 minutes, until it smells nutty. Cool.

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2. Whisk the yoghurt with the toasted gram flour, ginger and garlic paste, carom, chilli powder, turmeric, garam masala, lemon juice, salt and oil.

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3. Fold the fish through and marinate 20 minutes, no longer.

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4. Heat the grill to its highest setting, or a griddle pan until it smokes.

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5. Thread the fish onto skewers with the onion petals between.

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6. Grill 6 minutes, turning once, until charred at the corners and just opaque through.

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7. Rest 3 minutes off the heat.

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8. Serve with the lemon wedges.

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Chef’s Tips

• Twenty minutes in the marinade, never more.
• Toast the gram flour or the marinade tastes raw.
• Charred corners, not an even colour — that is the point of tikka.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Mint chutney
• Sliced onion with lemon
• Tandoori roti

Storage & Reheating

Best hot. Keeps 1 day refrigerated and is good cold in a wrap.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.