Name: Fish Tikka with Mint Chuntney recipe by Aameena Ahmed at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Ingredients: 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

Ingredients Serving: 3

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

Instructions

Wash the fish fillet and cut into small pieces, to that add lemon juice and salt, apply well and leave it for 15 mins.
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.
In another bowl, add the cubed capsicum, cubed onion and add the rest of the ingredients under 'Veggies'. Mix it well and keep aside.
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.
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.
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.
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.
Garnish with kasuri methi and fresh coriander chopped and serve it hot along the mint chutney.

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