Amritsari Fish Tikka … From Land of 5 Rivers

Da Vinci might argue that in simplicity lies the ultimate sophistication, to the common man, simplicity could also be well be earthy, wholesome and just a touch loud. Just like the zippy Fish Amritsari. Bursting with spices, colour and tang, this orange-yellow double fried piece of crisp fish is a party in your mouth. Meant to be redolent of the colours of basant or spring, this a dish as fresh as the season it is inspired by.

How it came to origin … Nobody has clear evidence .. But Punjab is the land of  Five rivers  … so Fish was easily available … as People how to cook in Tandoor so  Tikka was possible out of every thing … Hence the Amritsari Fish Tikka … Easy yet very Tasty …




  • 1 kg fish (any fish e.g. Salmon/ Sol / Bhetki / Single Bone  fish) cut into medium-thick slices in a square formation is preferable
  • 3 tsps ginger paste
  • 3 tsps garlic paste
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp carom seeds (ajwain)
  • 1 1/2 tsp chilli powder
  • Salt to taste
  • Chaat Masala (optional) to sprinkle
  • Juice of 1 lemon
  • 3 tbsps bengal gram flour /besan
  • 2 tbsps hung curd
  • Lemon wedges


  • Mix all the ingredients except the fish and lime wedges in a large, shallow dish. Form a thick paste
  • Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for at least 1-2 hours
  • Arrange the fish pieces on skewers – maximum of 4 on a skewer
  • Preheat the oven for 10 minutes @ 200 degrees
  • Place the skewers on the grill plate and spray some oil on the pieces. Now grill fish on high temperature till each piece is golden and crisp on both sides.
  • Serve hot, arranged in a platter. Squeeze lemon juice and sprinkle Chaat Masala over the pieces just before serving. Garnish with thin slices of lemon wedges.

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