CHUTNEY FISH TIKKAS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Mix yoghurt with cream, garlic paste, carom seeds, white pepper, cumin powder, garam masala, salt, lemon juice, and mint chutney and gram/rice flour.
- Add fish cubes to the marinade, coat evenly and set aside for 2 hours.
- Skewer the fish and roast in a preheated grill/tandoor/oven (175 oC/350 °F) for about 10 minutes. Baste with butter once, before roasting is complete.
- Garnish with onion rings and serve hot.
INGREDIENTS
- 1 kg Fish fillets, cleaned, cut into cubes
- ½ teaspoon White pepper powder
- 2 teaspoon Cumin powder
- 4 tablespoon Yoghurt, drained
- 3 tablespoon Cream
- 4 teaspoon Garlic paste
- 2 teaspoon Carom seeds
- 1 tablespoon Garam masala
- 2 tablespoon Lemon juice
- 150 ml Mint chutney
- 4 teaspoon Gram flour/rice flour
- Salt to taste
- Cooking oil for basting
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