Tandoori Fish (Macchi Tikka)
Whole fish or fillets slashed and coated in a vivid red marinade of yogurt, chili, ajwain, ginger, garlic and lemon, then grilled or pan-roasted until charred and flaky. Finished with lime and cilantro.
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Start your free weekContinue with free accessFirst marinade
Make deep diagonal slashes on both sides of the fish. Rub with the lemon juice and salt and leave for 15 minutes.
Spiced yogurt
Mix the yogurt with the ginger-garlic paste, chili, ajwain, turmeric, garam masala, chickpea flour and oil. Coat the fish thoroughly, pushing the marinade into the slashes. Marinate for 30 minutes.
Grill
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Serve
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First marinade
Make deep diagonal slashes on both sides of the fish. Rub with the lemon juice and salt and leave for 15 minutes.
Spiced yogurt
Mix the yogurt with the ginger-garlic paste, chili, ajwain, turmeric, garam masala, chickpea flour and oil. Coat the fish thoroughly, pushing the marinade into the slashes. Marinate for 30 minutes.
Grill
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Serve
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The Story Behind the Dish
Tandoori fish brings together two traditions: the Punjabi tandoor marinade of yogurt and spices, and the love of whole fried or grilled fish along India's west coast, especially in Mumbai and Goa.
Amritsar's fish tikka, made with river fish and ajwain, is one of the most famous versions.
⭐ Why It's Famous
Smoky, tangy and spiced, tandoori fish shows how well the tandoor style works with seafood.
💡 Fun Fact
Ajwain is often added to Indian fish marinades because its thyme-like aroma pairs well with seafood.
Punjab (tandoori) & west coast (masala fry)
31.63°N, 74.87°E
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