Mahi Tikka Achari

Ingredients list for Mahi Tikka Achari

• 430 grams Rawas fillets boneless
• 2 tablespoons Mustard oil
• 1/4 teaspoon Fenugreek seeds (methi dana)
• 2 teaspoons Mustard seeds
• 1 teaspoon Onion seeds (kalonji)
• 1 cup Yogurt
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Turmeric powder
• to taste Salt
• 1 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• 1 tablespoon Fennel seeds (saunf)
• 1 Lemon
• 1 tablespoon Gram flour (besan)

Method

1. Grind fennel seeds, fenugreek seeds, mustard seeds and onion seeds coarsely in a mixer and transfer into a bowl. Take yogurt in another bowl, add the ground spices, red chilli powder, turmeric powder, salt, garlic paste and ginger paste and mix well. Heat mustard oil in a small non stick pan. When it begins to smoke switch off the heat.
2. Cut fish fillets into large chunks, sprinkle a little salt on them. Add to the spiced yogurt. Squeeze the juice of a lemon and add and mix. Add gram flour to the mustard oil and stir till the raw smell disappears. Add it to the fish in yogurt and mix well. Set aside for a while. Preheat oven to 250°C/475°F.
3. Line a baking tray with a silicon sheet. Place the fish pieces over it and keep the tray in the preheated oven. Cook for 10-15 minutes. Baste with a little oil and cook for 1-2 minutes more. You can also pan fry the fish pieces. Serve hot.

Nutrition Info