Mahi Sarson Peelimirch Tikka

Mahi Sarson Peeli Mirch Yellow Chilli Mustard Fish Tikka

  • Fish Tikka @50gm Each
16pc
  • White Vinegar
80ml
  • Ginger Garlic Paste
80gm
  • Hung Curd
200gm
  • Cream
100ml
  • Salt
To Taste
  • Yellow Chilli Powder
10gm
  • Garam Masala
5gm
  • Mace Powder
3gm
  • Sandalwood Powder
4gm
  • Garam Masala
5gm
  • Roasted Channa Powder
10gm
  • Mustard Oil
20gm
  • Kasoondi Paste
20gm

 

Mahi Sarson Peeli Mirch Yellow Chilli Mustard Fish

Recipe by Chef Mujeen Rehman

Method:

  1. Take fish tikka and wrap with vinegar & some amount of salt.
  2. after 15min add ginger and garlic paste.
  3. In a separate bowl add other spices in hung curd and mix well
  4. and put the marination on fish tikka, wrap well with fish tikka.
  5. Put in refrigerator for at least 1-2hours.

 

Tips:

  • Better to use sweet water fish.
  • Fish tikka should be not more than 50gm
  • Always prefer to cook on the char grill.
  • You can use English mustard if not get a kasoondi paste.
  • Garnish with regular Indian salad
  • Enjoy hot with green chutney or tomato sauce only.

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