Tandoori Fish Tikka

Ingredients

• 500 grams Firm white fish fillets (Cod or Tilapia)
• 0.5 cup Greek yogurt
• 1 tablespoon Ginger-garlic paste
• 1 tablespoon Lemon juice
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Dried fenugreek leaves (Kasuri Methi)(optional)
• 1 tablespoon Mustard oil or vegetable oil
• to taste Salt

Instructions

1. 1

   Pat the fish fillets dry and cut them into 2-inch cubes.

2. 2

   In a large mixing bowl, whisk together the yogurt, ginger-garlic paste, lemon juice, chili powder, garam masala, turmeric, salt, and oil until smooth.

3. 3

   Add the fish cubes to the marinade and toss gently to coat. Let it marinate in the refrigerator for at least 30 minutes.

4. 4

   Preheat your oven to 400°F (200°C) or prepare a grill.

5. 5

   Thread the fish onto skewers (if using wooden skewers, soak them in water first).

6. 6

   Place skewers on a baking tray or grill grate. Cook for 10-12 minutes, turning halfway through, until the fish is opaque and slightly charred on the edges.

7. 7

   Serve hot with mint chutney and onion rings.