Fish Tikka with Mint Chuntney | How to make Fish Tikka with Mint Chuntney

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ByAameena Ahmed
Created on 17th Feb 2016
  • Fish Tikka with Mint Chuntney, How to make Fish Tikka with Mint Chuntney
Fish Tikka with Mint Chuntneyby Aameena Ahmed
  • Fish Tikka with Mint Chuntney | How to make Fish Tikka with Mint Chuntney (30 likes)

  • 0 reviews
    Rate It!
  • By Aameena Ahmed
    Created on 17th Feb 2016

About Fish Tikka with Mint Chuntney

A succulent fish recipe which makes a yummy appetizer.

Fish Tikka with Mint Chuntney, a deliciously amazing recipe to treat your family members. This recipe of Fish Tikka with Mint Chuntney by Aameena Ahmed will definitely help you in its preparation. Surprisingly the preparations for Fish Tikka with Mint Chuntney can be done within 15 minute. Isn't it interesting. Also, the time taken for cooking Fish Tikka with Mint Chuntney is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 3 people.A lot of times making Fish Tikka with Mint Chuntney can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Fish Tikka with Mint Chuntney is just too tempting. Cooking Fish Tikka with Mint Chuntneyat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Fish Tikka with Mint Chuntney is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofFish Tikka with Mint Chuntney from Better Butter.

  • Prep Time15mins
  • Cook Time25mins
  • Serves3People
Fish Tikka with Mint Chuntney

Ingredients to make Fish Tikka with Mint Chuntney

  • Boneless fish- 250 gms
  • Veggies:
  • Capsicum- red, yellow cubed one each
  • Onion- 1 small cubed
  • Hung curd- 1 tbsp
  • Red chilli powder- 1/2 tsp
  • Orange red color- a pinch
  • Salt- a pinch or two
  • Coriander powder -1/4 tbsp
  • Cumin powder -1/4 tbsp
  • Ginger garlic paste- 1 tsp
  • Orange red color- 1/8th tsp
  • Kasuri methi- 3/4th tsp
  • Lemon juice - 2 and 1/2 tsp
  • Salt- 1 tsp
  • Hung curd- 1 tbsp
  • Coriander powder -1 tbsp
  • Cumin powder -1 tbsp
  • Red chilli powder- 3/4th tsp
  • Carrom/Ajwain- 1/4th tsp
  • Oil- 2 and 1/2 tbsp
  • Besan- 3 tsp
  • Oil- 1 tbsp

How to make Fish Tikka with Mint Chuntney

  1. Wash the fish fillet and cut into small pieces, to that add lemon juice and salt, apply well and leave it for 15 mins.
  2. Now remove the collected water from the fish bowl and then add all the rest of the items under 'Ingredients' and leave the fish to marinate for an hour.
  3. In another bowl, add the cubed capsicum, cubed onion and add the rest of the ingredients under 'Veggies'. Mix it well and keep aside.
  4. After an hour, skewer the fish and veggies alternatively in soaked wooden skewers and bake the fish in the preheated oven at 250 degrees Celsius for 20 minutes.
  5. After every 5 minutes just apply some oil or butter on the fish with a brush so that the fish pieces stay moist and juicy.
  6. Alternatively, you can also grill the fish in the grill pan or tawa with some oil in it. Keep turning the fish every few minutes to avoid them getting burnt.
  7. To make the mint chutney, grind two green chillies and half cup of mint leaves, salt to taste and make it into a paste. Then mix this with a cup of beaten curd.
  8. Garnish with kasuri methi and fresh coriander chopped and serve it hot along the mint chutney.
My Tip: Soak the wooden skewers in the water for 5 to 6 hours before using. Hung curd- in a muslin cloth take the curd and keep it for an hour or two, so that the water in the curd drains off and thick curd is left to use. If you are unable to do for some reason, then use the thick curd as much as you can.

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