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Fish Tikka
| Main Ingredients | Surmai fish fillets, Hung yogurt |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 2-2.30 hour |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 400 grams surmai fish fillets, cut into 1 inch cubes
- ¼ cup hung yogurt
- 1½ teaspoons red chilli powder
- ½ teaspoon garam masala powder
- Salt to taste
- ½ teaspoon dried fenugreek powder (kasuri methi)
- 1 tablespoon ginger-garlic paste
- Juice of 1 lemon
- 1 tablespoon mustard oil
- 1 large onion, cut into cubes
- 1 large tomato, deseeded cut into 1 inch piece
- 1 medium green capsicum, cut into ½ inch pieces
- Butter as required
- Onion rings for serving
- Lemon wedges for serving
Method
- To prepare marinade, mix together hung yogurt, chilli powder, garam masala powder, salt, dried fenugreek powder, ginger-garlic paste, lemon juice and mustard oil in a bowl.
- Add fish cubes to the marinade and mix till well coated. Set aside to marinate for 1-2 hours.
- Preheat oven to 200˚ C.
- Insert 1 onion cube, 1 marinated fish cube, 1 tomato piece, 1 marinated fish cube, 1 green capsicum cube, 1 marinated fish cube and 1 tomato piece in each skewer till all the ingredients are used.
- Grease a baking tray with some butter and place the prepared skewers on top. Put the tray in preheated oven and bake for 7-10 minutes basting with some butter.
- Serve hot with onion rings and lemon wedges.
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