Fish Tikka with Masala Potatoes

Servings : Serves 4

Juicy, tender and spicy fish fillet cubes skewered with capsicum and onions and grilled. Served with my favourite fish accompaniment, masala potatoes.


  • 500 gm fish fillet, cut into small cubes
  • 2-3 capsicum/bell-pepper, cut into small cubes
  • 2-3 medium onions, cut into small cubes
  • 2 tbsp yoghurt
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp oil
  • 1 tbsp gram flour (besan/chickpea flour)
  • 2 tsp tandoori masala
  • juice of 1 lemon
  • 2 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp black pepper powder
  • 1 tsp salt


Marinate the fish will all the ingredients for at 2-3 hours. Skewer the fish, alternating with pieces of capsicum and onion.

Shallow fry for just 2-3 minutes per side.

Then to get a lovely bbq flavour, grill them over hot coals for a few minutes just until the colour looks perfect, you can also grill them in the oven if you want.


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