Machli Kay Tikkay


  • Fish- 1/2 kg (500 grams)
  • Red Chili Powder-1 teaspoonful
  • Black Pepper Powder- half teaspoonful
  • Cloves – 4 whole pieces (ground)
  • Cinnamon (Dar Cheeni)-2 sticks (ground)
  • Chickpea (roasted)-half cup
  • Gram Flour (Bason)- 3 tablespoonful
  • Lemon Juice-4 tablespoonful
  • Green Chili-4 whole pieces
  • Green Coriander-as per need
  • Onion-2 bulbs
  • Egg-1
  • Balai (Milk Cream)-half cup
  • Yogurt-one cup
  • Salt-to the taste
  • Ghee-as needed
  • Garlic Paste- 1 tablespoonful

Preparation Method

  • Wash the fish and cut into cubical pieces of 2 inch in size and mildly prick it with skewer.
  • Grind green chili, green coriander, and garlic; mix them with lemon juice; smear this paste on to fish cubes and leave them for half an hour.
  • Cut onions, fry in oil until brown, take it out of pan and crumb them with hand.
  • Grind chickpeas, mix yogurt and egg and shake them well.
  • Mix red chili powder, black pepper powder, cloves, cinnamon stick, wheat flour, Balai, salt with yogurt except ghee.
  • Add all the mixture to fish and leave them aside for 15 minutes.
  • Thread the Fish Tikkas onto skewers (should be well spaced) and cook them on slow heat.
  • Drizzle oil on both sides of the fish while grilling. You can also bake them in oven.
  • Serve the dish with salad and chutney



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