Fish Tikka with Ajwain and Mustard Oil Marinade
Firm white fish cubes marinated in spiced yogurt, ginger-garlic, ajwain and a little mustard oil, then grilled until lightly charred. It works on a grill, in the oven or on a stovetop pan.
Published 29 Sep 2026Updated Tested by Hina Ikram
Ingredients
Equipment: Charcoal or gas grill, or oven with a wire rack and tray, or a heavy grill pan; 8 skewers (soak wooden ones in water for 30 minutes); large mixing bowl; pastry brush
Method
Pat the fish cubes dry with kitchen paper. Put them in a large bowl and toss with 1 tsp salt and the lemon juice. Leave for 10 minutes; this seasons the flesh and firms it slightly.
While the fish rests, whisk together the yogurt, ginger-garlic paste, both chilli powders, coriander, cumin, turmeric, ajwain, garam masala, roasted besan, mustard oil and 1 tsp salt in a separate bowl until smooth and thick.
Drain any liquid from the fish, then fold the fish gently into the marinade so every piece is coated. Cover and refrigerate for at least 30 minutes and up to 2 hours; longer can make the fish mushy.
About 15 minutes before cooking, heat the grill to medium-high, or heat the oven to 240°C with a rack over a tray, or heat a grill pan over medium-high heat. Brush the grill bars, rack or pan with oil so the fish does not stick.
Thread the fish onto skewers, alternating with pieces of capsicum and onion. Leave a small gap between the pieces so they cook evenly, and brush lightly with oil.
Grill for 4 minutes without moving, until the underside is browned and releases easily. Turn carefully and cook 3 to 4 minutes more, brushing with a little oil. Repeat on the remaining sides if the skewers are square.
Check that the fish is opaque and flakes easily, or reads 63°C in the thickest piece. The edges should be lightly charred. In the oven, allow 10 to 12 minutes in total, turning once.
Rest the skewers for 2 minutes, then sprinkle with chaat masala and coriander. Serve hot with lemon wedges.
Cooking tips
- Use a firm fish. Delicate fillets break apart on skewers; if the fish is soft, grill it in a lightly oiled basket or on foil.
- Thick, well-drained yogurt is important. A watery marinade steams the fish instead of charring it.
- Do not marinate for more than 2 hours, as the lemon and salt will start to break down the flesh.
- Turn only once the fish releases from the grill; if it sticks, give it another minute.
Substitutions
- Replace mustard oil with any neutral oil plus a pinch of extra ajwain if you dislike its sharpness.
- Use boneless chicken or paneer in the same marinade if fish is not available.
- Swap Kashmiri chilli powder for 1 tsp paprika with a pinch of extra chilli for colour.
- Use dairy-free yogurt if needed, though the marinade will be a little less tender.
Serve with
Serve with mint chutney, sliced onion rings and lemon, and hot naan or paratha. A cucumber-yogurt raita and a simple kachumber salad go well alongside.
Storage
Refrigerate cooked fish tikka in an airtight container for up to 1 day. Raw marinated fish should be cooked within 2 hours of marinating.
Reheating
Reheat in a 180°C oven for 8 to 10 minutes, or in a covered non-stick pan over low heat with a splash of water, until hot throughout. Avoid the microwave, which can make the fish rubbery.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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