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Fish tikka with garlic, turmeric and lime
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Serves 4
Easy
Total time: 40 mins
plus marinating
0 reviews
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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
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Alternatives
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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.
Ingredients
Nutrition
-
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
MARINADE
-
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
Nutrition: per serving
-
kcal191
low
-
fat8.9g
-
saturates2.1g
-
carbs3.2g
-
sugars1.2g
-
fibre0.7g
-
protein24.2g
-
salt0.36g
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Method
-
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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