Raw Mango Fish Tikka

Raw Mango Fish Tikka is a delicious and innovative appetizer that brings together the tangy freshness of raw mangoes and the rich, savory flavor of marinated fish. This unique combination creates a vibrant balance of tastes, making it an exciting twist on traditional fish tikka.

Lightly crisp on the outside and tender and juicy on the inside, these flavorful fish bites are infused with aromatic spices and the distinctive flavor of mustard oil, giving the dish a delightful homemade touch with restaurant-style appeal.

Perfect for parties, family gatherings, festive occasions, or evening snacks, Raw Mango Fish Tikka is both easy to prepare and impressive to serve. The raw mango not only adds a refreshing tanginess but also helps enhance the overall flavor profile of the fish, making every bite irresistibly tasty.

With its bold flavors, smoky aroma, and attractive presentation, this dish is sure to become a favorite among seafood lovers looking for something unique and memorable.

Ingredients

• 500 g boneless fish (Bhetki or Basa), cut into cubes

• 3 tablespoons raw mango paste

• 2 tablespoons yogurt

• 1 tablespoon ginger-garlic paste

• 1 teaspoon green chilli paste

• ½ teaspoon Shalimar's Chef Spices Turmeric Powder

• 1 teaspoon Shalimar's Chef Spices Red Chilli Powder

• ½ teaspoon Shalimar's Chef Spices Garam Masala Powder

• 1 tablespoon lemon juice

• 2 tablespoons Shalimar's Mustard Oil

• Salt to taste

• 1 tablespoon gram flour (besan)

• Capsicum and onion cubes, for skewering

  
  

Method

Wash the fish thoroughly and pat it dry to remove excess moisture.

In a large mixing bowl, combine the raw mango paste, yogurt, ginger-garlic paste, green chilli paste, Shalimar's Chef Spices Turmeric Powder, Shalimar's Chef Spices Red Chilli Powder, Shalimar's Chef Spices Garam Masala Powder, lemon juice, Shalimar's Mustard Oil, salt, and gram flour. Mix well to form a smooth marinade.

Add the fish cubes to the marinade and coat them evenly. Cover and refrigerate for at least 30 minutes, or preferably 1 hour, to allow the flavors to penetrate the fish.

Thread the marinated fish, capsicum, and onion cubes alternately onto skewers.

Preheat the oven to 180°C (350°F). Arrange the skewers on a baking tray and grill for 12–15 minutes, turning them once halfway through cooking for even browning.

Alternatively, you can cook the tikka on a tawa or frying pan with a little oil, shallow-frying until the fish is golden and cooked through.

Remove from the oven or pan once the fish is lightly charred and beautifully golden.

Serve hot with mint chutney, onion rings, and lemon wedges for a delicious restaurant-style appetizer with a distinctive tangy twist from raw mango.