My Paleo Take on Tandoori Fish Tikka

Fish in tandoori spices with a spring salad and onions

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Fish in a tandoori spice mix with salad of onions, greens and tomatoes

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). 

It is a  brightly 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.


Some More Healthier Versions of Favorite Dishes



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Fish in tandoori spices with a spring salad and onions
5 from 5 votes

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 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4


  • 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

  • 2-3 tablespoon avocado oil


  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 the 2 tablespoons 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 (Internal temperature around 145* F and the fish is crisp on both sides)

  7. Repeat for the next two fillets. You may need to add in another tablespoon of oil if the fish soaks up oil

  8. This can be served with a chutney as an appetizer or mixed in with salad greens of your choice to make a salad

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