Ingredients:
- 500 gms Cod Filet
- 1/2 cup hung yogurt
- 3 tablespoons kasundi paste (fermented mustard paste)
- 1 tablespoon ginger-garlic paste
- 2 tablespoons lemon juice
- 20 ml cream
- Salt to taste
- 1/2 teaspoon turmeric
- 1/2 tablespoon dry mango powder
- 1/2 tablespoon chaat masala
- 1 teaspoon yellow chilli powder
- 1 1/2 teaspoons green chilli paste
- 2 tablespoon mustard oil
Directions:
- For Kasundi Paste: Take a food processor and add yellow and black mustard seeds, ginger, green chilies, turmeric powder, salt, and sugar. Pulse it 2-3 times to get a coarse powder. Add 1/4 cup water and pulse it again to get a consistent paste. Add the vinegar and pulse again. Lastly, add the lemon juice and blend well. Kasundi paste can be bought pre-made from a store as well.
- For Fish Tikka: Wash the fish filets, pat them dry, and prick them once or twice with a fork. This will help infuse spices into the fish.
- Marinate the fish filets in ginger-garlic paste, lemon juice, green chili paste, and salt in the fridge for 1-2 hours.
- Take a medium-sized mixing bowl, add hung yogurt, and whisk it lightly.
- Add the Kasundi paste, dry mango powder, salt, yellow chili powder, black pepper powder, chaat masala, and turmeric. Mix well. Then, pour hot mustard oil over the mixture. Mix again with a spoon.
- Take out the fish and squeeze out excess water. Coat them well with the marination. Set aside for some time.
- Cook in a tandoor or a barbeque; alternatively, thread the fish pieces on a wooden skewer. Once done, place all the skewers on a heated grill pan. Keep brushing with butter. Once cooked from both sides, take the pieces out of the skewer. Pair with your favorite chutney and enjoy!
