By Ingridents
- Boneless fish- 250 gms
- Veggies:
- Capsicum- red, yellow cubed one each
- Onion- 1 small cubed
- Hung curd- 1 tbsp
- Red chilli powder- 1/2 tsp
- Orange red color- a pinch
- Salt- a pinch or two
- Coriander powder -1/4 tbsp
- Cumin powder -1/4 tbsp
- Ginger garlic paste- 1 tsp
- Orange red color- 1/8th tsp
- Kasuri methi- 3/4th tsp
- Lemon juice – 2 and 1/2 tsp
- Salt- 1 tsp
- Hung curd- 1 tbsp
- Coriander powder -1 tbsp
- Cumin powder -1 tbsp
- Red chilli powder- 3/4th tsp
- Carrom/Ajwain- 1/4th tsp
- Oil- 2 and 1/2 tbsp
- Besan- 3 tsp
- Oil- 1 tbsp
INSTRUCTIONS
- Wash the fish fillet and cut into small pieces, to that add lemon juice and salt, apply well and leave it for 15 mins.
- Now remove the collected water from the fish bowl and then add all the rest of the items under ‘Ingredients’ and leave the fish to marinate for an hour.
- In another bowl, add the cubed capsicum, cubed onion and add the rest of the ingredients under ‘Veggies’. Mix it well and keep aside.
- After an hour, skewer the fish and veggies alternatively in soaked wooden skewers and bake the fish in the preheated oven at 250 degrees Celsius for 20 minutes.
- After every 5 minutes just apply some oil or butter on the fish with a brush so that the fish pieces stay moist and juicy.
- Alternatively, you can also grill the fish in the grill pan or tawa with some oil in it. Keep turning the fish every few minutes to avoid them getting burnt.
- To make the mint chutney, grind two green chillies and half cup of mint leaves, salt to taste and make it into a paste. Then mix this with a cup of beaten curd.
- Garnish with kasuri methi and fresh coriander chopped and serve it hot along the mint chutney
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