INGREDIENTS

Fish Fillet – 1 kg
Mustard Oil – 100 ml
Hung Curd – 300 gm
Ginger Garlic Paste – 20 gm
Garam Masala – 2 tbsp
Cumin Powder – 1 tbsp
Kasoori Methi – 1 tbsp
Cream – 30 ml
Green Chilly Paste – 10 gm
Lime Juice – 1 tsp
Turmeric Powder – 1/2 tsp

GARNISH
Lemon wedge – 1
Green Chilly – 1
Salad of Julienne Vegetable

METHOD

1. Cut the fish fillet into 2 inch Cubes.
2. Marinate the fish with all the ingredients. Keep in the fridge for at least 2 hours.
3. Put the Fish cubes in a Skewer and cook in the Tandoor for 10 – minutes by turning the skewer so that the fish is cooked on all sides.
4. Serve garnished with a lemon wedge, green chili and a salad. Serve mint chutney for the dip.