Alpana's Kitchen


Amritsari Fish Tikka … From Land of 5 Rivers

January 22, 2016
Alpana's Kitchen

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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