Tandoori Fish Tikka Salad

A tandoori fish without yogurt and gram flour aka a paleo fish tikka recipe! This dish is naturally gluten free (make sure all the spices you buy don’t have any gluten added). I am slowly getting used to eating gluten and dairy free, so I changed the traditional tandoori fish tikka recipe to be dairy and grain free.

A bright colored dish, full of goodness of spices and easy to cook.

This Barramundi fish recipe comes together very quick and can be added to a weeknight rotation. Especially if you make a batch of tandoori spice mix and keep it handy. My recommendation is to make your own from the spices that may already be in your pantry, but if you want to use a pre made store bought version, make sure there are no artificial colors and preservatives in it.

For the Salad in this dish, I used kale spinach and spring greens, sliced onions, cucumbers, Peruvian sweety peppers and had a mint and cilantro chutney on the side. The dressing for the salad was olive oil and vinegar with some salt and mustard. You can eat this tandoori fish with anything. As a salad, in a taco, cut into small size for an appetizer or served with some lemon rice.

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is about making favorite recipes healthier, and our host is Susan who blogs at The Wimpy Vegetarian.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. The host for the month chooses the theme and members share recipes on that theme suitable for a delicious meal or party. Then you can hop from blog to blog to check them out. So come along and see all of the delicious and inspired dishes!

Healthier Versions of Favorite Dishes

5 from 5 votes

Print

Tandoori Fish Tikka Salad

Gluten free, dairy free and grain free Fish tikka recipe that comes together in minutes

Course Main Course

Cuisine Indian

Keyword Fish, Paleo, Tikka Masala

Prep Time 10 minutes

Cook Time 8 minutes

Time to thaw the fish if using frozen 12 hours

Total Time 12 hours 18 minutes

Servings 4

Ingredients

• 4 ( 4oz Each) barramundi filets thawed if using frozen

Tandoori Spice Mix

• 1 teaspoon Kashmiri red chilli powder Or Spanish paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ginger powder
• 1/4 teaspoon garam masala
• 1/8 teaspoon ajwain bishop’s weed – slightly crushed with a rolling pin
• 1 tablespoon fenugreek leaves

Rest of the marinade

• 1 Tbs onion powder
• 1/4 teaspoon asafetida
• 1 tablespoon grated ginger
• 1 tablespoon grated garlic
• 1 tablespoon of avocado oil
• 1 egg
• Salt to taste

Oil for pan frying

• 2 tablespoon avocado oil

Instructions

1. Using a kitchen towel, pat dry the fish fillets

2. In a medium bowl, mix all the spices for the tandoori spice mix , 1 tbs oil, egg and the salt to make a marinade

3. Coat each piece of fish with marinade on both sides and let it sit for at least 15 minutes
4. Heat a cast iron pan (or any pan that is not nonstick) and put 1 tablespoon of the oil in
5. Gently lower 2 of the fillets into the pan and cook on medium high heat, until crisp at the bottom
6. Turn the fillets over and cook on medium heat until cooked through.

You might also like:

Mirza Ghasemi- Persian Grilled eggplant dip Hokkaido Milk Bread with Tangzhong Hot Pepper Shrimp Homemade Pupusas