Fish Tikka Curry Recipe

Fish Tikka curry is a popular North Indian dish that is finger-licking cooked in a complex medley of spices bursting with flavour, making it a mouthwatering dish for special occasions or weekend indulgences.

Nutrition Information per serve

  • 180.7 kcal
  • 5.6 gm
  • 10.3 gm
  • 9.6 gm
    Total Fat
  • 2.2 gm
    Total Fiber
200.0 Gm(200.0 gm) Surmai
1.0 Tbsp(14.0 gm) Nestlé A+ Curd
2.0 Tsp(4.0 gm) Besan
1.0 Tsp(5.0 gm) Ginger Garlic Paste
1/2 Tsp(0.82 gm) Dhania Powder
1/2 Powder Tsp(1.0 gm) Red Chilly
1/2 Tsp(2.0 ml) Lemon Juice
1/4 Tsp(0.58 gm) Ajwain
1/4 Tsp(0.53 gm) Dry Mango Powder
1/4 Powder Tsp(0.75 gm) Black Pepper
1/4 Tsp(0.37 gm) Garam Masala
1/8 Tsp(0.29 gm) Haldi
1/2 Tsp(2.0 gm) Salt
1.0 Tbsp(8.0 ml) Oil
1/2 Chopped Cup(78.0 gm) Tomato
1/2 Chopped Cup(57.0 gm) Onion
1.0 Chopped Tsp(0.92 gm) Coriander Leaves
1.0 Tsp(4.0 gm) Cream
1.0 Tsp(2.0 gm) Dhania Seeds
2.0 Number(0.22 gm) Cloves
1.0 Number(0.3 gm) Bay Leaf
1.0 Number(0.23 gm) Green Elaichi
1/2 Tsp(1.0 gm) Jeera
1/2 Tsp(3.0 gm) Ginger Garlic Paste
1/2 Powder Tsp(1.0 gm) Red Chilly
1/2 Tsp(0.17 gm) Kasuri Methi
1/2 Tsp(2.0 gm) Salt
3.0 Tsp(10.0 ml) Oil
30.0 Ml(30.0 ml) Water
  • Pre – Preparations

  • Crush 1/4th tsp Ajwain.

  • In a bowl take 200 gm surmai pieces and add 1 tbsp Nestlé A+ Curd,1 tsp ginger garlic paste, 1/2 tsp red chilly powder, 1/8th tsp haldi, 1 tsp dhania powder,1/4th tsp garam masala,1/4th tsp black pepper powder, 1/4th tsp dry mango powder, 1/2 tsp salt, 1/2 tsp lemon juice, 1.5 tsp besan

  • Add 1/4th tsp crushed ajwain and marinate well.

  • Take a pan and heat 1 tbsp oil and add the marinated surmai fish cubes to the oil.

  • Fry from both sides and keep it aside.

  • For paste

  • In a heated pan add 1 tsp oil , 1/2 tsp jeera, 1 tsp dhania seeds,1/2 cup chopped onion and saute well.

  • Add water as required add 1/2 tsp salt, 1/2 cup chopped tomatoes and saute well.

  • Blend the prepared mixture into a fine paste and keep it aside.

  • In a heated pan add 2 tsp oil, 1 bay leaf, 2 cloves, 1 green elaichi, 1/2 tsp ginger garlic paste and saute till raw smell goes.

  • Now add 1/2 tsp red chilly powder and pour the prepared paste and mix well.

  • Add water as required.

  • Add prepared fish tikkas and mix gently

  • Cover and cook for 3 4 mins.

  • Add 1 tsp cream, 1/2 tsp kasuri methi and 1 tsp chopped coriander leaves

  • Serve hot.