Olive Magazine

Fish tikka with garlic, turmeric and lime

Published: March 14, 2017 at 9:00 am
  • Preparation and cooking time
    • Total time
    • plus marinating
  • Easy
  • Serves 4

This low calorie fish tikka recipe is easy to make and perfect for a healthy midweek meal. Serve with fresh salad and some lime wedges to garnish

  • Gluten free
low inkcal191

*This recipe is gluten-free according to industry standards

Grilling or baking fish is healthier as it doesn’t need much oil. It’s also super-quick so retains all the flavour and goodness of the spices.


  • 500g firm white fish (such as cod, haddock or hake), cut into 5cm chunks
  • 3 cloves garlic, crushed
  • 2cm ginger, finely grated
  • 1/2 tsp ground turmeric
  • 1/2 lime, juiced, plus wedges to serve
  • to serve salad leaves


  • vegetable oil
  • 1/2 tsp cumin seeds
  • 3 cloves garlic, crushed
  • 2 tsp gram flour
  • 1/2 tsp mild chilli powder
  • 2 tbsp Greek yoghurt


  • STEP 1

    If using wooden skewers, put in water to soak before you start.

  • STEP 2

    Put the fish chunks on a plate and toss with the garlic and ginger. Sprinkle over the turmeric and lime juice then leave while you make the yogurt marinade.

  • STEP 3

    Heat 2 tbsp oil in a small saucepan over a low heat. Add the cumin seeds and fry for a minute, then add the garlic and fry for 10-15 seconds before adding the gram flour. Continue to cook on a low heat for 1 minute, stirring continuously. The mix will begin to foam. Add the chilli powder and stir for a few seconds. Turn the heat off and cool.

  • STEP 4

    Put the yogurt, a pinch of salt and the cooled gram flour mixture in a large mixing bowl and stir until combined. Add the fish pieces, mix and leave somewhere cool for 30 minutes.

  • STEP 5

    Heat the grill to high. Line a baking tray with foil and put a wire rack over it. Thread the fish pieces onto the skewers and put on the wire rack. Grill over a high heat for 4 minutes.

  • STEP 6

    Turn the fish over and cook for a further 3 minutes, or until cooked through and lightly charred. Serve with lime wedges and salad.


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