Protein rich basa fish fillet tikka cooked in 10 minutes

Basa fish fillet tikka are made with marination of thickened curd and Indian spices on a high flame flipping the sides to cook evenly. When you make this delectable and magnificent delicacy, the kitchen is filled with the aromas that spices and fish emit while cooking. Once cooked, one will notice the difference that marination creates; the taste of all spices mixes together and the flavours shine through.

As we all know, fish tikka is a popular seafood starter that is enjoyed by many. It is usually deep fried in oil and also made in the tandoor. To keep it healthy, I cooked it on a stovetop skillet with very little oil.

It's a nice change for anyone who like chicken tikka. Unlike chicken tikka, which are bit chewy, fish tikkas are soft and delicious when served with tomato/chilli sauce and mint chutney. Because the natural moisture found inside the fish are lost during tandoor cooking, I prefer to cook it on the stovetop, which retains the moisture. The moisture inside the fillet are released in the mouth when we take a bite.

Indian spices have incredible flavours. They are blended with thickened curd in this recipe and are used for marination. After marinating the fillets for an hour, we place them in the refrigerator to let the fillets soak the marinade flavours.

What is Basa fish?

Basa fish comes from the family of catfish. They are pinkish in colour and are native of Mekong. It is popular fish in international seafood market and are high in demand as they are cheaper in price and easier to cook compared to other spices. Basa can grow up to length of 120 cm. Many misspell basa fish with Bass fish.

[Also read the amazing benefits of eating basa fish.]

Ingredients (serve - 4 pax)

500 grams basa fish cleaned and cut into 2" pieces

3 tbsp ginger garlic paste

Juice of 1/2 large lemon

2 tbsp mustard oil or any oil

1.5 tsp salt

1 tsp turmeric powder

1 tsp black pepper powder

1/2 tsp red chilli powder

1 tbsp coriander powder

Method

Mix all ingredients and marinate the fish and keep it in the refrigerator for an hour.

Put 1 tbsp oil on a skillet. Spread the oil and place all the marinated pieces of fish on it.

After cooking on one side for 5 minutes on high flame flip the pieces.

After cooking for 3-4 minutes again flip and see if the pieces are nicely browned on the other side and switch off the gas.

Video

Photo wise steps

Put 1 tbsp oil on a skillet.

Spread the oil.

Place all the marinated pieces of fish.

After cooking on one side for 5 minutes on high flame flip the pieces.

After cooking for 3-4 minutes again flip.

See if the pieces are nicely browned on the other side and switch off the gas.

Enjoy the fillet with tomato/ chilli sauce or mint chutney.

Conclusion

Fish is rich in protein and low on fat. It is an excellent and versatile recipe to include in the diet which benefits you in many ways. 

Basa fish comes from the family of catfish. They are pinkish in colour and are native of Mekong. Basa fish is popular in international seafood market because it is cheap, rich in taste and easier to cook compared to other fishes.  

Basa fish fillet tikka is prepared by marinating the fillets and leaving them for one hour in refrigerator. This enhances the flavours and brings out the taste of masala and spices that are used in marination. This recipe is very simple and I have prepared it on a high flame with very less oil on stovetop which is cooked in 10 minutes. You can enjoy it with tomato / chilli sauce or mint chutney.