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

By Aameena Ahmed  |  17th Feb 2016  |  
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  • Fish Tikka with Mint Chuntney, How to make Fish Tikka with Mint Chuntney
Fish Tikka with Mint Chuntneyby Aameena Ahmed
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    3

    People

131

0





About Fish Tikka with Mint Chuntney

A succulent fish recipe which makes a yummy appetizer.

Fish Tikka with Mint Chuntney is delicious and authentic dish. Fish Tikka with Mint Chuntney by Aameena Ahmed is a great option when you want something interesting to eat at home. Restaurant style Fish Tikka with Mint Chuntney is liked by most people . The preparation time of this recipe is 15 minutes and it takes 25 minutes to cook it properly. Fish Tikka with Mint Chuntney is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Fish Tikka with Mint Chuntney. Fish Tikka with Mint Chuntney is an amazing dish which is perfectly appropriate for any occasion. Fish Tikka with Mint Chuntney is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Fish Tikka with Mint Chuntney at your home.

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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