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.