Achari fish tikka

Shallow-fry the fish in a non-stick pan, making sure to turn it on both sides to avoid burning.

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Published: Sun 20 Sep 2015, 5:57 PM

Last updated: Sun 20 Sep 2015, 11:43 PM

Serves: 2
Ingredients
Mustard oil 30 ml
Kingfish 250 gm
Lemon juice ½ lemon
Ginger and garlic paste 1 tsp
Yoghurt, hung 50 gm
Coriander powder 1 tsp
Pickle masala, mixed 2 tsp
Garam masala powder 1 tbsp
Turmeric powder 1/8 tsp
Salt to taste
Chilli powder, red to taste
Coriander leaves 5 gm
Curry leaves 5-6 pc
Method
Marinate the fish with lemon juice and ginger garlic paste and leave for 15 min.
Add the rest of the ingredients (except the leaves) to the fish and let it stand for an hour.
Shallow-fry the fish in a non-stick pan, making sure to turn it on both sides to avoid burning. (You can also place it on butter paper on a baking tray and cook in a pre-heated oven at 180°C for 15 min or till done.)
Garnish with fresh coriander and fried curry leaves.

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