Fish Tikka with Cabbage Salad
Fish Tikka with Cabbage Salad is a delicious, healthy, and protein-rich lunch option. Tender fish fillets are marinated in aromatic spices and grilled until perfectly charred, then served with a fresh and crunchy cabbage salad. This meal is low in carbohydrates, packed with nutrients, and ideal for weight loss, muscle building, and healthy eating plans.
Instructions
- 01
Prepare the Marinade: In a large bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, cumin powder, coriander powder, garam masala, salt, and olive oil. Mix well until smooth.
- 02
Marinate the Fish: Cut the fish into medium-sized cubes or strips. Add them to the marinade and coat evenly. Cover the bowl and refrigerate for at least 30 minutes.
- 03
Prepare the Salad: While the fish is marinating, combine green cabbage, purple cabbage, and grated carrot in a mixing bowl. Add lemon juice, olive oil, salt, and black pepper. Toss well and set aside.
- 04
Grill the Fish: Preheat a grill pan, oven, or air fryer. Grill Pan: Cook for 4–5 minutes per side. Oven: Bake at 200°C (400°F) for 10–12 minutes. Air Fryer: Cook at 190°C (375°F) for 8–10 minutes. Cook until the fish is tender and lightly charred on the edges.
- 05
Assemble and Serve: Place the cabbage salad on a serving plate. Arrange the hot fish tikka on top or alongside the salad. Garnish with fresh parsley, cilantro, and lemon wedges.
- ✦Serve with mint yogurt sauce for extra flavor.
- ✦Pair with brown rice or quinoa for a more filling meal.
- ✦Add cucumber and tomato slices for additional freshness.
- ✦Store leftover fish tikka and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently before serving.
Nutrition
Approximate values — meant as a guide, not a verdict.
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