Mughal tandoor tradition applied to fish; popularised in coastal North India and Bengal-influenced kitchens
Fish tikka presents the greatest challenge in tandoor cooking: fish proteins are delicate, have high moisture content, and must cook quickly without drying, while the tandoor operates at 400–450°C. The marinade must simultaneously protect the flesh from desiccation and add flavour. Two marinades are applied sequentially: a first marinade of lemon juice, salt, and red chilli paste for 20 minutes that draws out surface moisture and firms the fish protein; a second marinade of hung yoghurt (drained to remove whey), mustard paste, turmeric, ajwain, and mustard oil that forms a protective coating that chars on the tandoor's surface rather than burning the fish. The fish is typically skewered and cooked for no more than 4–5 minutes.
Served with mint chutney, sliced onion rings, and a lemon wedge. The acidic elements at service balance the charred protein richness.
{"First marinade (lemon, salt, chilli) draws out moisture — do not skip or the second marinade won't adhere","Hung yoghurt is essential — standard yoghurt is too wet and will not form a proper char coating","Ajwain (carom seeds) in the second marinade aids digestion of the fish and contributes a distinctive thyme-adjacent flavour","Skewer through the thickest part of the fillet only — thin edges will overcook before the centre is done","Position 4–6 inches from the tandoor wall rather than directly on it — fish does not need or want clay-contact cooking"}
Mustard paste (ground yellow mustard seeds with water) in the marinade is the detail that distinguishes a Calcutta-influenced fish tikka from a generic version. The mustard's heat and pungency complement marine protein in a way chilli alone does not. For flat fillets like surmai (kingfish) or rohu, resting the fish on a greased metal plate rather than bare skewering prevents it breaking during transfer.
{"Skipping the first marinade — the fish interior remains wet and the coating slides off during cooking","Using thin yoghurt — produces steam rather than char, and the coating drips off","Cooking too long — fish is done at internal 60°C; over 5 minutes in a proper tandoor will produce dry, chalky flesh"}