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Fish Tikka with Mint Chuntney

Feb-17-2016
Aameena Ahmed
15 minutes
Prep Time
25 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Fish Tikka with Mint Chuntney RECIPE

A succulent fish recipe which makes a yummy appetizer.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Appetizers

Ingredients Serving: 3

  1. Boneless fish- 250 gms
  2. Veggies:
  3. Capsicum- red, yellow cubed one each
  4. Onion- 1 small cubed
  5. Hung curd- 1 tbsp
  6. Red chilli powder- 1/2 tsp
  7. Orange red color- a pinch
  8. Salt- a pinch or two
  9. coriander powder -1/4 tbsp
  10. cumin powder -1/4 tbsp
  11. ginger garlic paste- 1 tsp
  12. Orange red color- 1/8th tsp
  13. Kasuri methi- 3/4th tsp
  14. lemon juice - 2 and 1/2 tsp
  15. Salt- 1 tsp
  16. Hung curd- 1 tbsp
  17. coriander powder -1 tbsp
  18. cumin powder -1 tbsp
  19. Red chilli powder- 3/4th tsp
  20. Carrom/Ajwain- 1/4th tsp
  21. Oil- 2 and 1/2 tbsp
  22. Besan- 3 tsp
  23. Oil- 1 tbsp

Instructions

  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.

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Anjali Bhatia
Dec-30-2017
Anjali Bhatia   Dec-30-2017

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