Fish Tikka in Oven

Fish Tikka in Oven

                     Fish Tikka in Oven is one of the easiest appetizers that can be made easily at home, if you have the marinated fish pieces in hand. This has been roughly adapted from Sanjeev kapoor's Khazana and Vahchef's video. As always I have not used any food color, as color adds no taste to the food, it doesn’t bother me. But if you wish to, you can use it to make it colorful. Can even use beetroot color, but I have never tried for oven tikkas. I have used salmon you can use any boneless fish fillet of your choice.  

Note: do not add too much of garam masala or spice powder, as it leaves a bitter taste to the tikkis.

Marination Ingredients
400 to 500 gms Salmon fillet 

½ cup of hung curd

1 ½ tsp. red chili powder (I used byadgi, you can use any deep color chili powder)

1/8 tsp. pepper powder

1 ½ tsp. ginger garlic paste

1/8 tsp. turmeric

½ tbsp. kasuri methi (crushed)

1 to 2 tbsps. of lemon juice (adjust as per your curd, if your curd is sour, you can skip this)

¼ tsp biryani masala powder or ½ tsp garam masala

½ tsp coriander powder (I do not use)

salt to taste

1 tbsp. oil (can skip if you are using salmon)

Veggies (at room temp, using from the fridge right away makes them soggy) (I do not marinate for long as tend to lose the crunch, so I marinate just before I bake them)

½ green bell pepper

½ red bell pepper

1 big onion cubed

Method

1.   Wash and peel of the fish skin, if cannot just proceed.

2.   cut them to equal cube sized pieces, remove the moisture from them using disposable tissues or cloth

3.   Mix all the marination ingredients and marinate the fish for atleast 12 hrs. 24 hrs tastes the best

4.   Soak the wooden skewers for atleast 30 mins in water to prevent burning else you will have burnt skewers like mine.

5.   Just before you begin to bake, cube the veggies and marinate in the left over marination.

6.   Remove the excess marinade and Put them on to skewers, alternating veggies and fish.

7.   Preheat the oven to 240 C, bake for 10 mins and then on 180 C for another 5 to 10 mins. I suggest you to check after 15 mins

Note: I reduced the heat to 180 C at end and found that the meat is soft and moist. Many suggest you bake on the highest heat possible, but to prevent the meat from charring the max I use is 240C.

There will dripping from the meat while baking, do not forget to place a tray to collect the spills in case you use a wire rack for placing the skewers and not a tray . Otherwise it will mess up your oven