Fish and Chilli Shaslik

Marinated fish and bhavnagri chillies cooked on satay sticks and served with herbed rice. This recipe is from FoodFood TV channel

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Fish and Chilli Shaslik
Main Ingredients Boneless fish fillets (Basa), Bhavnagri chillies
Cuisine Fusion
Course Main Course Seafood
Prep Time 0-5 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Fish and Chilli Shaslik

  • 2 Boneless fish fillets (Basa) halved
  • 6 Bhavnagri chillies
  • 2 tablespoons Gram flour (besan)
  • to taste Salt
  • 1/2 teaspoon Red chilli powder
  • 4 tablespoons Yogurt
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Butter
  • 3/4 cup Cooked rice
  • a pinch Dried mixed herbs
  • 1 1/4 teaspoons Lemon juice
  • 1 teaspoon Ginger-garlic paste
  • Oil 1 tsp + for grilling
  • 1/2 teaspoon Mustard seeds


  1. Slit chillies without cutting through.
  2. Put gram flour, salt, red chilli powder and yogurt in a bowl and whisk well. Add turmeric powder and whisk again. Add 1 cup water and whisk well.
  3. Heat butter in a non-stick pan. Add rice, salt, mixed herbs and mix well. Let it get heated through.
  4. Place fish pieces on a plate. Put salt, 1 tsp lemon juice and ginger-garlic paste on them and rub well on both sides. Set aside to marinate for 10-15 minutes.
  5. Transfer the herb rice onto a serving dish and spread to make a bed.
  6. Take 2 satay sticks and insert 2 chillies and 2 marinated fish pieces alternately onto each of the sticks.
  7. To make sauce, heat 1 tsp oil in another non-stick pan, add mustard seeds and let them splutter. Add yogurt mixture and cook till it thickens.
  8. Heat some oil in a non-stick grill pan. Place the prepared fish and chilli sticks on it, spread the left-over marinade on top and grill, turning sides, till evenly done on both sides.
  9. Add remaining lemon juice to the sauce and mix well and cook for a minute.
  10. Place the grilled sticks on the rice, pour the sauce over and serve hot.

Nutrition Info

Calories 438
Carbohydrates 20.6
Protein 44.9
Fat 19.5