Dairy-Free Tandoori Fish Tikka

Ingredients

• about 680 g Firm white fish fillets (cod, tilapia)
• 1 cup Plain dairy-free yogurt (coconut or soy)
• 2 tbsp Ginger-garlic paste
• 2 tbsp Tandoori masala
• 2 tbsp Lemon juice
• 1 tsp Red chili powder
• 0.5 tsp Turmeric powder
• 0.5 tsp Garam masala
• 2 tbsp Vegetable oil
• 2 tbsp Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g firm white fish fillets into 2.54 cm cubes.
2. 2In a large bowl, combine the 1 cup plain dairy-free yogurt, 2 tbsp ginger-garlic paste, 2 tbsp tandoori masala, 2 tbsp lemon juice, 1 tsp red chili powder, 0.5 tsp turmeric powder, 0.5 tsp garam masala, and 2 tbsp vegetable oil. Stir until everything is well mixed.
3. 3Add the 2.54 cm fish cubes to the marinade. Gently mix to ensure all the fish pieces are completely covered in the marinade. Cover the bowl and place it in the refrigerator for at least 2 hours, or preferably overnight, to allow the fish to marinate.
4. 4Preheat your grill to medium-high heat (around about 205°C or 200°C) or set your oven broiler to high. If using skewers, soak wooden skewers in water for 30 minutes beforehand to prevent burning. Thread the marinated fish cubes onto the skewers, leaving a small space between each cube.
5. 5Place the skewers on the preheated grill or under the broiler. Cook for 8-10 minutes, turning the skewers every 2-3 minutes. The fish is done when it is opaque and flakes easily with a fork, and has light char marks. For precise cooking, the internal temperature should reach 63°C.
6. 6Remove the skewers from the heat. Let the fish rest for 2 minutes. Garnish the fish with 2 tbsp fresh cilantro before serving.

Substitutions

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