Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 2 | Tablespoon | Curds | |
| 45 | Ml. | Milk Cream (Malai) | |
| 1 | Tablespoon | Garlic Paste | |
| 1 | Teaspoon | Ajwain, (Vovom)(Thymol,Carom) | |
| As Required | Chilly Powder, Red | To Taste | |
| 2 | Teaspoon | Jeera Powder | |
| 2 | Teaspoon | Garam-Masala | |
| 1 | Tablespoon | Lime Juice | |
| As Required | Salt | To taste | |
| 1 | Tablespoon | Flour, Gram /Chana Ata | |
| 5 | Tablespoon | Coriander Chutney | |
| 1/2 | Teaspoon | Pepper Powder | |
| 500 | Grams | Fish, general | |
| 150 | Ml. | Cooking Oil | 5 Tablespoons. |
| 1 | Nos. | Onion | Sliced side ways, making onion rings. |
Method
Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
Add fish pieces to the above mixture and mainate them for about 3 hours.
Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
Serve fried fish tikka with chopped onions.
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