Tandoori Fish (Macchi Tikka)
Whole fish or fillets slashed and coated in a vivid red marinade of yogurt, chili, ajwain, ginger, garlic and lemon, then grilled or pan-roasted until charred and flaky. Finished with lime and cilantro.
Servings
Ingredients
Nutrition
Per serving
Steps
First marinade
Make deep diagonal cuts on both sides of the fish so the marinade can soak in. Rub it all over with the lemon juice and salt, then let it sit for 15 minutes at room temperature.
- 2 whole pomfrets or 600g fillets fish
- 1 lemon, juiced lemon juice
- 1 tsp salt
✅ Done when: 15 minutes have passed and the surface looks slightly firmer
Yogurt marinade
In a small dry pan over medium heat, toast the chickpea flour for 2–3 minutes, stirring often, until lightly golden and fragrant, then let it cool slightly. Mix it with the yogurt, ginger-garlic paste, chili powder, ajwain, turmeric, and oil, then rub this marinade all over the fish, pushing it into the cuts, and let it sit for 30 minutes.
- all fish from step 1
- 1 tbsp chickpea flour, toasted
- 100g Greek yogurt
- 1 tbsp ginger-garlic paste
- 2 tsp
- ½ tsp ajwain
- ½ tsp turmeric
- 1 tsp
- 2 tbsp mustard or vegetable oil
✅ Done when: fish is fully coated and has marinated for 30 minutes
Cook
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
First marinade
Make deep diagonal cuts on both sides of the fish so the marinade can soak in. Rub it all over with the lemon juice and salt, then let it sit for 15 minutes at room temperature.
- 2 whole pomfrets or 600g fillets fish
- 1 lemon, juiced lemon juice
- 1 tsp salt
✅ Done when: 15 minutes have passed and the surface looks slightly firmer
Yogurt marinade
In a small dry pan over medium heat, toast the chickpea flour for 2–3 minutes, stirring often, until lightly golden and fragrant, then let it cool slightly. Mix it with the yogurt, ginger-garlic paste, chili powder, ajwain, turmeric, and oil, then rub this marinade all over the fish, pushing it into the cuts, and let it sit for 30 minutes.
- all fish from step 1
- 1 tbsp chickpea flour, toasted
- 100g Greek yogurt
- 1 tbsp ginger-garlic paste
- 2 tsp
- ½ tsp ajwain
- ½ tsp turmeric
- 1 tsp
- 2 tbsp mustard or vegetable oil
✅ Done when: fish is fully coated and has marinated for 30 minutes
Cook
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Tandoori fish brings together two traditions: the Punjabi tandoor marinade of yogurt and spices, and the love of whole fried or grilled fish along India's west coast, especially in Mumbai and Goa.
Amritsar's fish tikka, made with river fish and ajwain, is one of the most famous versions.
⭐ Why It's Famous
Smoky, tangy and spiced, tandoori fish shows how well the tandoor style works with seafood.
💡 Fun Fact
Ajwain is often added to Indian fish marinades because its thyme-like aroma pairs well with seafood.
Punjab (tandoori) & west coast (masala fry)
31.63°N, 74.87°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!