Fish Tikka with Cabbage Salad

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.