Golden Basa Fish Tikka

Ingredients

• 400 g basa fish, cut into medium pieces
• 2–3 tbsp mustard oil
• 1 tbsp yogurt
• 1 tsp ginger-garlic paste
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp red chilli powder
• 1/4 tsp black pepper powder
• 1 small handful kasuri methi, crushed between your palms
• Salt, as needed

Method

1. In a mixing bowl, add the mustard oil, red chilli powder, coriander powder, cumin powder, black pepper powder, ginger-garlic paste, crushed kasuri methi, yogurt and salt.

2. Whisk the masala until it becomes smooth and the spices are well combined with the mustard oil and yogurt.

3. Add the basa fish pieces to the masala. Gently coat each piece so the fish is covered well — be careful while mixing, as basa is soft and breaks easily.

4. Cover and let the fish marinate for about 1 hour. This helps the fish absorb the masala and gives it better flavour.

5. Preheat the air fryer for 3–4 minutes. Lightly grease the basket if needed.

6. Place the fish pieces in a single layer in the air fryer basket. Do not overcrowd them.

7. Air fry for about 10 minutes on one side. Gently flip the pieces and air fry for another 10 minutes, or until the fish is cooked through and lightly charred on the edges.

8. Serve immediately with green chutney, lemon wedges, onion salad, or as a side with dal-rice.

Tips: Basa is very delicate, so flip it gently while cooking. Cooking time may vary slightly depending on the size of the pieces and your air fryer. Mustard oil gives the tikka a stronger, more North Indian flavour. For extra smokiness, air fry for 1–2 minutes more, but keep an eye on it so the fish doesn’t dry out. This recipe also works well with other boneless fish.