21 Jun 2024
Recipe of the week: Fish Tikka
Community Expat Cookbook

Recipe of the week: Fish Tikka

India, the land of curry – but also known for Taj Mahal, Bollywood, yoga, ayurveda and the Indian cuisine. Come 15th August, India celebrates it’s 67th year of independence. YLC has teamed up with Sudipa Duttaroy to bring you the very best of India.


India is a diverse country and so is the cuisine. Therefore the cooking varies a lot across the country depending on the climatic conditions, religious beliefs and historical influences – just to name a few. Indian curry is ubiquitous and today found in every nook and cranny of the world. But curry isn’t the be all and end all, there’s more to Indian cuisine, much more…

Today – we give you a starter: Fish Tikka!

I didn’t buy my Mum’s theory about fish being brain food and should be eaten regularly until I chanced upon fish tikka. That was some shift in paradigm and it has been a favorite ever since I discovered it. This succulent dish with the perfect blend of spices, coupled with a mint and coriander chutney, adds the wow-factor to any party. I have been trying variations with the marinade, making it garlicky,tangy or minty. For the almost zilch, nada effort involved, fish tikka is way exotic, I promise.

For me – fish tikka is reminiscent of the time I lived in Mumbai. Almost every dining-out experience, involved fish tikka. Having moved to Sweden, my love for tikka continues. And tikka is not just restricted to fish. Chicken, lamb, beef, pork, cauliflower, paneer –  you name it, can be marinated in the same marinade and grilled for a shorter or longer time, depending on the time it takes to get cooked.


What you need:

500 grammes of any fish


2 tsp cumin seeds powder

2 tsp garam masala

1/2 cup yoghurt

2 tsp grated ginger garlic or a fine paste

1 tsp chili powder if needed

2 tables spoons cooking oil

Salt to taste

What to do:

Cut the fish into smaller pieces and marinate in the above marinade for half and hour and then grill at 200C for about 12-15 minutes or until cooked.

For the minty yoghurt chutney dip finely chop a few sprigs mint and corrainder and blend in yoghurt.

Add salt to taste. Voilà!


Sudipa Duttaroy


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