Ingredients

600 gm boneless fish

200 gm hung low fat curd

Red chilli powder pinch

2 tsp ginger garlic and green chilli paste

1/2 tsp garam masala

3 tsp lemon juice

Pinch of chaat masala

1 tbsp besan

1 tsp mustard seeds

1 tbsp oil

Few chopped coriander leaves

 Method

Heat half tbsp oil in a pan adds mustard seeds add besan stir it constantly for 3-4 min. remove in a bowl and keep it aside. Wash and clean the fish, cut into cubes Pre marinate fish with half of the marinade ingredients salt, lemon juice, ginger, garlic and green chilli paste. Keep it in a strainer for 20 min in a warm place so that excess water seeps out. Take a large bowl add remaining mustard oil and hung curd make a smooth paste with hand add all the spices, rest of the paste and besan paste for binding. Put fish in that marinade .keep it for 1 hour. On thin skewers gently put the fish tikka and cook in a hot tan door. Sprinkle lemon juice and chaat masala, garnish with fresh coriander and serve.