Cheddar Cheese-Stuffed Sole Fish Tikka with Saffron Cheese Sauce
Take your love for seafood to a new level with this bold and flavorful recipe that reinvents the traditional fish tikka. Delicate boneless sole fish cubes are marinated in a rich blend of Indian spices and yogurt, then grilled to perfection in a tandoor. The twist? A generous cheddar cheese filling that melts right into the fish, making every bite creamy and indulgent.
To elevate it further, a silky saffron-cheddar cheese sauce is drizzled on top, infusing aromatic richness. Garnished with fresh cilantro and served alongside mint chutney and masala onions, this dish is a flavor-packed fusion showstopper.
🕐 Total Cook Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 1
Difficulty: Easy
🧂 Ingredients
For Fish Tikka:
- 250 g Boneless Sole Fish
- 100 g Mint Chutney
- 100 g Masala Onion
- 15 g Lemon Wedges
First Marinade:
- 10 g Ginger Garlic Paste
- 1 g Salt
- 15 g Lemon Juice
- 1 g Kasoori Methi
- 5 g Mustard Oil
Second Marinade:
- 100 g Hung Curd
- 35 g Refined Oil
- 4 g Salt
- 10 g Deggi Mirch
- 5 g Dhaniya Powder
- 2 g Turmeric Powder
- 5 g Garam Masala
- 3 g Kasoori Methi
- 40 g Lemon Juice
- 10 g Bhuna Besan
- 45 g Amul Cream
- 1 g Green Chili (Chopped)
- 1 g Ginger (Chopped)
- 15 g Amul Butter
For Filling:
- 40 g Grated Cheddar Cheese
For Homemade Cheese Sauce:
- 30 g Cream
- 20 g Grated Cheddar Cheese
- 2 g Chopped Cilantro (for garnish)
👩🍳 Step-by-Step Method
- In a bowl, combine hung curd, lemon juice, mustard oil, and all the Indian spices for the second marinade. Mix until smooth.
- Add the boneless sole fish to the marinade and let it rest to soak in all the flavors.
- Once marinated, gently stuff the fish pieces with grated cheddar cheese.
- Grill the stuffed fish in a hot tandoor or oven until golden and charred.
- While the fish cooks, prepare the saffron cheese sauce by melting cheddar in cream, seasoning lightly.
- Pour the warm saffron cheddar sauce over the grilled fish tikka.
- Garnish with chopped cilantro and serve hot with mint chutney and lemon wedges.
