Fish Tikka

FISH TIKKA

CLOUR: Orange red

GARNISH: Onion rings and coriander leaves

PORTION: 4 portions

S.NO	INGREDIENTS	QTY	Unit
1	Boneless fish (King fish or Mahi Mahi preferred)	600	gm
2	yoghurt	120	ml
3	Red chili powder	25	gm
4	Garam Masala	10	ml
5	mustard oil	50	ml
6	cumin Powder	10	gm
7	lemon Juice	10	ml
8	garlic	10	gm
9	Ginger and garlic paste	70	gm
10	Chat Masala	5gm	ml

METHOD:

* Wash and clean the fish, dry fish fillets with a kitchen towel. Cut into cubes, apply salt, ginger garlic paste and lemon juice and keep aside for at least 30 minutes.

* Mix all the ground Indian spices with hung curd, Mix well.

* Add the fish and let it marinate for at least 45 minutes.

* Arrange the skewers across the grill or clay oven about 4-5 inches from the heat. Turn it regularly, until brown in colour.

* Cook it for 7-10 minutes; baste it with oil at intervals to retain juiciness of the fish.

* Remove from fire, serve hot with fresh mint chutney, lemon wedges and onion ring

* Serve hot with mint chutney.