Gluten-Free Tandoori Fish Tikka
Succulent fish marinated in tandoori spices and yogurt, then baked to perfection. This version is gluten-free and uses readily available oven baking instead of a Tandoor oven.
Ingredients
- about 680 g Firm white fish fillets (cod, mahi-mahi)
- 1/2 cup Yogurt
- 1 tbsp Ginger-garlic paste
- 2 tbsp Lemon juice
- 2 tbsp Tandoori masala
- 1/2 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1/4 tsp Garam masala
- 1 tbsp Vegetable oil
- 2 tbsp Fresh cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g firm white fish fillets into 2.54 cm cubes.
- 2In a medium bowl, combine the 1/2 cup yogurt, 1 tbsp ginger-garlic paste, 2 tbsp lemon juice, 2 tbsp tandoori masala, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/4 tsp garam masala. Stir until well combined.
- 3Add the about 680 g fish cubes to the marinade and gently toss to ensure each piece is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
- 4Preheat your oven to about 205°C (200°C).
- 5Lightly grease a baking sheet with 1 tbsp vegetable oil.
- 6Arrange the marinated fish cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- 7Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 63°C.
- 8Remove the baking sheet from the oven. Garnish the fish tikka with 2 tbsp fresh cilantro. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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