INGREDIENTS

1.600 gms – boneless fish
2.200 gms – yoghurt
3.pinch – red chilli powder
4.1/2 tsp – garam masala
5.1/4 tsp – red chilli powder
6.1/4 tsp – cumin powder
7.1/4 tsp – pepper powder
8.Juice of 1 lemon
9.2 cloves – garlic
10.Salt – to taste
11.1/2 inch – ginger
Pinch of chaat masala

METHOD

1.Wash and clean the fish. Cut into cubes, apply salt, red pepper, lemon juice and keep aside for 10 mins.
2.Add yogurt and mix well.
3.Add the fish and let it marinate for 6-8 hrs (the more the better).
4.On a thin skewer, gently put the fish tikkas and cook in a hot tandoor/oven for 15 mins, turning once.
5.Garnish with lemon, chaat masala and serve with cold mint-yogurt chutney/sauce.