Low Carb Fish Tikka
Savor the vibrant flavors of this *Low Carb Fish Tikka*, a healthy twist on a classic Indian favorite that's perfect for those watching their carb intake. Tender fish fillets, like tilapia or cod, are marinated in a zesty blend of Greek yogurt, fresh lemon juice, and a medley of traditional spices such as garam masala, ground cumin, and turmeric. Baked to perfection in the oven, this dish delivers a beautifully charred, aromatic finish without the need for frying. With just 20 minutes of prep time and only 15 minutes in the oven, this quick and nutritious meal is ideal for weeknight dinners or even meal prep. Garnished with fresh cilantro and served with lemon wedges for an extra zing, this recipe is gluten-free, keto-friendly, and bursting with bold, authentic flavors. Enjoy it as a main dish or pair it with a low-carb side for an unforgettable experience!
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Recipe Information
Ingredients
- 500 grams fish fillets (such as tilapia or cod)
- 120 ml Greek yogurt, plain
- 30 ml lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
- 4 pieces lemon wedges, for serving
Instructions
Clean the fish fillets, pat dry with a paper towel, and cut into bite-sized pieces.
In a large mixing bowl, combine the Greek yogurt, lemon juice, ginger paste, garlic paste, ground coriander, ground cumin, garam masala, turmeric powder, red chili powder, and salt to form a smooth marinade.
Add the fish pieces to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to penetrate the fish.
Preheat the oven to 220°C (428°F) and line a baking sheet with parchment paper.
Lightly brush the parchment paper with some olive oil to prevent sticking.
Arrange the marinated fish pieces on the prepared baking sheet, ensuring they are spread out to allow even cooking.
Drizzle the remaining olive oil over the fish pieces.
Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and slightly charred on the edges, turning halfway through for even browning.
Once done, remove from the oven and sprinkle with chopped fresh cilantro.
Serve the Low Carb Fish Tikka hot with lemon wedges on the side for squeezing over before eating.
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 3613 mg | 157% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.4 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 14.5 mcg | 72% | |
| Calcium | 328 mg | 25% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2752 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
