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Thursday, October 19, 2017

Rajsahi Fish Tikka


My husband had invited few of his friends for a barbecue at our home. Seattle weather being as it is, turned a bit iffy with possibilities of rain. So I decided to make something indoors incase cooking outside failed. Given the party theme I plated it in a more western style on slices of whole grain bread with fresh cut salad.

Rajsahi is a major city in Bangladesh and I actually doubt if people from there really know about this recipe. Either way it is pretty rajokio or royal in taste.

I make most of these kind of bengali dry fish recipes with locally available rock-fish. If you have the good fortune of access to bhetki, please go with that instead.


  • 1/2 lb. fish fillet cut into medium cubes (Best if you can get bhetki, cod and rock fish work well)
  • 1 lemon juice
  • 1 tsp. ginger paste
  • 1 tsp. green chili paste
  • 1 tbsp. garlic paste
  • 2 tbsp. thick plain yogurt
  • 1 tsp. Bengali Garam Masala powder
  • 1/2 tsp. mustard powder
  • 1/2 tsp. black pepper powder
  • 2 tbsp. ghee
  • Salt to taste
  • Few slices of bread for serving


Wash fish and pat it dry with a paper towel. Mix everything with fish keeping aside one tbsp. ghee and half of the lime juice.

Now marinate the fish for about an hour.

Pre heat oven at 350F. Grease a baking tray with oil and lay the fish pieces in single layer.

Bake for about five minutes. Take the tray out and strain the liquid released from the fish.

Turn over the fish cubes, brush it with the rest of lemon juice and ghee and bake it again for about ten minutes..

Remove and brush it again with the lemon juice and ghee mixture. Sprinkle a pinch of mustard and black pepper powder over it.

Cut the bread slices into square and place each tikka on top of it to serve.


1 comment:

Simki said...

khub bhalo recipe thank you thank you!!! aj-i baniye khelam