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Fish, South and Southeast Asian

Fish tikka with rice and raita

Fish tikka is white fish marinated in tandoori spices, threaded onto skewers and roasted in the oven, served with basmati rice and a cucumber raita. This recipe serves 4, takes 45 minutes, and stays easy to make, for about €4.30 per serving. The key is the marinating time, at least an hour, never more than four.

Tonight, fish skewers marinated tandoori style and roasted in the oven, with rice and a cool raita.

Fish tikka with rice and raita
Total time
45 min
Difficulty
Easy
Cost per person
€4.30
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Cod marinated in spiced yogurt stays tender inside while the edges char slightly in the oven, almost like it came out of a tandoor. Garam masala, paprika and turmeric give it a warm color and a scent that fills the kitchen without ever tasting too hot. The cucumber and mint raita cools down each bite and balances the warmth of the spices.

This is a good weeknight dish when you want something different without spending the whole evening cooking, since the fish only takes twelve minutes once marinated. It also works well for a casual dinner with friends, skewers are fun to eat with your hands and set a relaxed mood right away. Just plan ahead a little for the marinating time before you sit down to eat.

The ingredients

4 people

Fish counter

  • Cod or pollock fillets 700 g

Dairy

  • Plain yogurt 250 g

Fruits and vegetables

  • Fresh ginger 20 g
  • Garlic 3 cloves
  • Lemon 1
  • Cucumber 1
  • Fresh mint 5 sprigs

Pantry

  • Garam masalaoften in the pantry 2 tsp
  • Paprikaoften in the pantry 2 tsp
  • Turmericoften in the pantry 1 tsp
  • Basmati riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The step by step recipe

  1. Cut the fish into large cubes. Mix half the yogurt with grated garlic and ginger, lemon, garam masala, paprika, turmeric and salt, then coat the fish in it. 1 h

    Ideally, let it marinate in the fridge for at least an hour, turning halfway through.

  2. Make the raita by mixing the rest of the yogurt with the grated and squeezed cucumber, chopped mint and a pinch of salt.

    Squeeze the cucumber well in a kitchen towel, otherwise the raita turns watery.

  3. Thread the cubes onto skewers and place them on an oiled baking sheet.

    Soak wooden skewers in water for twenty minutes so they don't burn.

  4. Bake at 230°C, turning halfway through, until the edges are lightly charred. 12 min

    Finish with two minutes under the broiler to get those little blackened tandoor style spots.

  5. Cook the basmati rice and serve the fish with the raita and a lemon wedge. 12 min

    Warm up some pita bread if you'd like an extra side.

Our tips to get it right

  • Pick firm fish fillets of even size so every piece cooks at the same pace on the skewer.
  • If you don't have skewers, just spread the marinated cubes on the baking sheet, the result is just as good.
  • Taste the raita before serving and adjust the salt or mint to your liking, yogurt brands vary a lot in tang.

The variations

  • Swap the cod for chicken pieces for a classic chicken tikka, adjusting the oven time as needed.
  • For a vegetarian version, use firm paneer or tofu cubes instead of fish, they soak up the marinade really well.
  • For kids, cut the paprika in half and skip adding extra spice to the raita.

What to serve it with

  • Warm naan or pita bread
  • Mango chutney
  • Lemon water or mint tea

Storage

Cooked fish keeps for one day in the fridge in a sealed container, the raita for two days at most since it releases water over time. Freezing isn't recommended, the marinated fish would lose its texture. Reheat the skewers gently in the oven so they don't dry out.

Questions about this dish

Can you prepare the marinade the night before?

Yes, you can marinate the fish the night before and cook it the next day at lunch. Don't go past four hours of marinating, the acidity from the yogurt and lemon will eventually make the flesh mushy.

What fish can replace cod or pollock?

Any firm white fish works, like hake, haddock or whiting. Avoid thin fillets that fall apart during cooking or on the skewer.

Can you cook fish tikka in a pan instead of the oven?

Yes, sear the marinated cubes a few minutes on each side in a hot, lightly oiled pan. You'll get a similar char to the oven version, just watch closely so the fish doesn't overcook.

How do you keep the raita from turning watery?

Grate the cucumber, then squeeze it well in a clean kitchen towel to remove its water before mixing it into the yogurt. You can also make the raita right before serving instead of ahead of time.

How long does it take to make a fish tikka with rice and raita?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fish tikka with rice and raita?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish tikka with rice and raita cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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