How to make Mahi Tikka Achari -

Fish fillets marinated in achari masala and baked

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Rawas fillets (रावस के फिले), Mustard oil (सरसों का तेल)

Cuisine : Punjabi

Course : Snacks and Starters

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For more recipes related to Mahi Tikka Achari checkout Indian Style Fish Croquettes, Fish Cutlets . You can also find more Snacks and Starters recipes like Cheesy Scotch Eggs Sago Murukku Pesto Quesadillas Oats and Grilled Vegetable Porridge

Mahi Tikka Achari

Mahi Tikka Achari Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mahi Tikka Achari Recipe

  • Rawas fillets boneless 430 grams

  • Mustard oil 2 tablespoons

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Mustard seeds 2 teaspoons

  • Onion seeds (kalonji) 1 teaspoon

  • Yogurt 1 cup

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Garlic paste 1 tablespoon

  • Ginger paste 1 tablespoon

  • Fennel seeds (saunf) 1 tablespoon

  • Lemon 1

  • Gram flour (besan) 1 tablespoon


Step 1

Grind fennel seeds, fenugreek seeds, mustard seeds and onion seeds coarsely in a mixer and transfer into a bowl. Take yogurt in another bowl, add the ground spices, red chilli powder, turmeric powder, salt, garlic paste and ginger paste and mix well. Heat mustard oil in a small non stick pan. When it begins to smoke switch off the heat.

Step 2

Cut fish fillets into large chunks, sprinkle a little salt on them. Add to the spiced yogurt. Squeeze the juice of a lemon and add and mix. Add gram flour to the mustard oil and stir till the raw smell disappears. Add it to the fish in yogurt and mix well. Set aside for a while. Preheat oven to 250°C/475°F.

Step 3

Line a baking tray with a silicon sheet. Place the fish pieces over it and keep the tray in the preheated oven. Cook for 10-15 minutes. Baste with a little oil and cook for 1-2 minutes more. You can also pan fry the fish pieces. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.