📝 Ingredients (Serves 3–4)
For the fish:
- 500 g boneless firm fish (salmon, cod, tilapia, basa, or kingfish)
- 1 tbsp lemon juice
- Salt to taste
For the marinade:
- ½ cup thick yogurt (hung curd works best)
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 tsp kasuri methi (crushed, optional)
- 1 tbsp mustard oil (or any oil)
- 1 tbsp gram flour (besan), lightly roasted
- Salt as needed
Optional: Capsicum and onion cubes for skewers
👩🍳 Method
1️⃣ Prep the Fish
- Wash and pat dry.
- Cut into medium cubes.
- Rub with lemon juice and salt.
- Rest 10–15 minutes.
2️⃣ Make the Marinade
- Mix yogurt, spices, mustard oil, roasted besan, and ginger-garlic paste.
- Add fish pieces and coat well.
- Marinate at least 30 minutes (1–2 hours for best flavor).
3️⃣ Cooking Options
🔥 Oven:
- Preheat to 200°C (400°F).
- Place fish on skewers or lined tray.
- Bake 12–15 minutes, flipping halfway.
- Broil last 2–3 minutes for charred effect.
🔥 Grill/Pan:
- Heat grill or non-stick pan.
- Brush oil lightly.
- Cook 3–4 minutes per side until golden and cooked through.
Fish cooks quickly—avoid overcooking or it becomes dry.
🌿 Serving Suggestions
- Mint-coriander chutney
- Lemon wedges
- Sliced onions
- Sprinkle chaat masala on top
Serve hot as an appetizer or with naan and salad.
