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Main Ingredients | Boneless Surmai fish fillets, Hung yogurt |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 1.30-2 hour |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Fish Tikka - SK Khazana
- 400 grams Boneless Surmai fish fillets
- 1/4 cup Hung yogurt
- 1 tablespoon Ginger-garlic paste
- 1 1/2 teaspoons Red chilli powder
- 3/4 to cook Garam masala powder
- 1 1/2 teaspoons Dried fenugreek (kasoori methi) powder
- 1 tablespoon Lemon juice
- to taste Salt
- 2 teaspoon tablespoon Oil
- 1 Medium green zucchini cut into roundels
- 1 Medium yellow capsicum cut into square pieces
- 1 tablespoon Ghee
- as required Lettuce and carrot salad
- as required Lemon wedges
Method
- Cut the fish fillets into 1 inch cubes and put in a bowl. Add hung yogurt, ginger-garlic paste, chilli powder, garam masala powder, dried fenugreek powder, lemon juice, salt and oil and mix well till the fish pieces are well coated. Set aside to marinate for 1-2 hours.
- Heat a non-stick grill pan.
- On each skewer insert 1 zucchini roundel, 1 fish cube, 1 yellow capsicum piece, 1 fish cube, 1 zucchini roundel, 1 fish cube and end with 1 yellow capsicum piece.
- Add 1 tbsp oil and ghee to the grill pan and heat. Keep the prepared skewers in it and cook for 5-7 minutes, rotating the skewers so that the fish gets cooked from all sides evenly.
- Keep the skewers on a serving platter. Keep some lettuce-carrot salad and lemon wedges by the side.
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