Description
Succulent fish chunks marinated in aromatic Indian spices and yogurt, then grilled or baked to smoky perfection.
Ingredients
500g firm white fish (tilapia, cod, or halibut), cut into bite-sized cubes
3 tablespoons thick yogurt
1 tablespoon lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 tablespoon vegetable oil
1/2 teaspoon salt (adjust to taste)
Fresh coriander leaves, for garnish
Lemon wedges, for serving
Instructions
In a mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, cumin, coriander, garam masala, oil, and salt. Mix into a smooth marinade.
Add fish cubes to the marinade, coating them evenly. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
Preheat grill or oven to 400°F (200°C). If using an oven, line a baking tray with parchment paper or lightly grease it.
Arrange marinated fish pieces on skewers or directly on the tray.
Grill or bake for 8–10 minutes, turning halfway through, until fish is cooked through and slightly charred on the edges.
Garnish with fresh coriander and serve with lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main course
