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Fish Fillets, Cut into Pieces- 1 kg
Hung Curd-250 Gm
Ginger Garlic Paste-3 Tsp
Mustard Oil-50 Ml
Salt-2 1/2
Kasundi Mustard- 3 Tbsp
Garam Masala (Indian Spice Mix)- 3 Tsp
Hot Chili Powder-1/2 Tsp
Amchur Masala - 2 Gms
Lemon Juice-1 Tbsp
Turmeric Powder - 1tsp
METHOD:
- Marinade fish with salt, ginger garlic paste , lemon juice and 1 Tbsp mustard oil.
- By creaming method cream hung curd.
- Add mustard oil, kasundi mustard and all other ingredients except chaat masala and prepare a marinade.
- Marinade the fish with the mixture and keeps it for resting for 4 hours.
- Put the fish on the skewers and put it in preheated tandoor and cook for approximately 10 minutes or till well done.
- Place fish tikkas in a plate and sprinkle with chat masala, lemon juice and kasoondi mustard
- Serve on a warm plate, garnished with fresh coriander.
Chef Satish Comments
Chicken can be used exactly the same way.

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