What can be better than a monsoon evening and a delicious platter of spicy smoked fish.

Time: 50 minutes


  • 0 gm fish fillets
  • 1 teaspoon pickled chillies
  • 1 tablespoon lemon juice
  • 2 teaspoon powdered red chilli
  • 1 teaspoon garlic paste
  • 1/4 teaspoon fenugreek seeds
  • 1 handful chopped coriander leaves
  • 1/4 tablespoon yoghurt (curd)
  • 2 teaspoon butter
  • 1 teaspoon fennel seeds
  • 1 teaspoon ginger paste
  • 2 teaspoon garam masala powder
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon salt


  • Dry roast and grind the fenugreek seeds, cumin seeds, fennel seeds and saunf to a fine powder. Add the fish
  • fillets to a large bowl.
  • Add the fresh ground powder, pickle, lemon juice, ginger garlic paste, salt, red chilli powder, garam masala
  • powder and yogurt.
  • Mix well until the fillets are evenly coated. Keep aside for 15 to 30 minutes.
  • Sprinkle a bit of coriander leaves and toss gently. Thread the fillets onto the skewers. Place them on a
  • preheated grill pan over medium flame.
  • Grill the fish tikkas for 5 to 10 minutes on each side, turning them from time to time and frequently basting
  • them with butter.
  • When the fillets are slightly charred and cooked through, remove and transfer to a serving plate.
  • Serve alongside rotis, naans or parathas with mint chutney.