- 1 Kg fish (centre bone and skin removed and cut into square pieces)
- 1 lemon juice
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/2 cup drained beaten curd
- salt to taste
- 1 tsp chilli powder
- 1/4 to 1/2 tsp crushed ajwain
- 1 tsp garam masala
- a pinch of tandoori colour(optional)
Preparation:Rub the fish with lemon juice, garlic, ginger paste and leave for 1/2 an hour.
Mix and smear the fish tikka with 1 tsp salt, chilli powder, ajwain, garam masala, tandoori colour and add 2 tbsp oil.
Arrange the fish tikka on a greased skewer and barbecue on a charcoal fire or cook under the grill.
Sprinkle hot masala just before serving (optional)
Serve it hot with onion rings or salad.