Name: ACHARI FISH
Ingredients: 250 g Fish Fillets skinless, cut into small pieces; ¼ cup Plain Yogurt; 1 tsp Mango Pickle (or Green Chilli Pickle); 2 tsp Butter; 1 tbsp Lemon Juice; ¼ tsp Saunf; 2 tsp Red Chilli Powder; 2 tsp Ginger Garlic Paste; 2 tsp Garam Masala Powder; ¼ tsp Fenugreek Seeds; ½ tsp Cumin Seeds; ½ tsp Fennel Seeds; Coriander Leaves – handful, chopped; Salt as per taste; 2 Wooden Skewers (soaked in water for 30 minute)

ACHARI FISH

Ingredients:

250 g Fish Fillets skinless, cut into small pieces

¼ cup Plain Yogurt

1 tsp Mango Pickle (or Green Chilli Pickle)

2 tsp Butter

1 tbsp Lemon Juice

¼ tsp Saunf

2 tsp Red Chilli Powder

2 tsp Ginger Garlic Paste

2 tsp Garam Masala Powder

¼ tsp Fenugreek Seeds

½ tsp Cumin Seeds

½ tsp Fennel Seeds

Coriander Leaves – handful, chopped

Salt as per taste

2 Wooden Skewers (soaked in water for 30 minute)

How to make Achari Fish :

Dry roast and grind the fenugreek seeds, cumin seeds, fennel seeds and saunf to a fine powder.

Add the fish fillets to a large bowl.

Add the ground powder, pickle, lemon juice, ginger garlic paste, salt, red chilli powder, garam masala powder and yogurt.

Mix well until the fillets are evenly coated.

Keep aside for 15 to 30 minutes.

Sprinkle a bit of coriander leaves and toss gently.

Thread the fillets onto the skewers.

Place them on a preheated grill pan over medium flame.

Grill the fish tikkas for 5 to 10 minutes on each side, turning them from time to time and frequently basting them with butter.

When the fillets are slightly charred and cooked through, remove and transfer to a serving plate.

Serve alongside rotis, naans or parathas with mint chutney.

Ingredients