Air fryer recipe · Starters
Fish Tikka
Tender fish cubes bathed in spiced curd and seared into smoky, juicy bites.
- 45 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 75kcal
- 13.6 gprotein
- 2.6 gcarbs
- 1.0 gfat
- 0.7 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Firm fish cubes (cod/basa)400 g
- Thick curd4 tbsp
- Roasted besan1 tbsp
- Garam masala1 tsp
- Turmeric & red chilli1.5 tsp
- Capsicum & onion chunks1 cup
Method
Cube and dry the fish
Cut the fish into even, bite-sized cubes and pat them dry so they do not break apart later. Lightly salt them and set aside while you build the marinade.
Mix the besan marinade
Mix the curd with roasted besan, garam masala, turmeric and chilli into a thick paste. The roasted besan soaks up excess moisture so the coating clings and the tikka stays firm.
Fold and marinate
Gently coat the fish cubes and rest them 20 minutes in the fridge. Add the capsicum and onion chunks in the last few minutes so they pick up the masala without turning too soft.
Skewer and preheat
Thread the fish and veg alternately onto skewers, or just lay them loose in an oiled basket. Preheat the air fryer to 200C so the surface sears the moment the pieces go in.
Air-fry to smoky edges
Air-fry at 200C for 13 min, turning halfway for an even char. The tikka is done when the corners darken and the fish flakes at a gentle prod with a fork.
