Achaari Fish Tikka

M always says that N creates a perfect dish when he comes late from work. It was one of those weekdays where we wanted to have low carb dinner and had frozen fish in our fridge. The urge to eat something desi yet healthy led to this! 

If you love tikkas (and who doesn't) do try this version which is an explosion of Bengali Spices cooked in a very North Indian way. 

400 gms Fish Fillet - cut in 1" squares
2 tbsp yogurt
1 tsp kashmiri red chilli
1/2 tsp turmeric
2 tbsp lemon juice
1 1/2 tsp ginger garlic paste
1 tsp fenugreek seeds (methi dana)
1 tsp kasuri methi
1 tsp fennel seeds (saunf)
1 tsp onion seeds (kalonji)
1 tsp mustard seeds
2 tbsp mustard oil
Black salt

1. To prepare the marination for fish, mix yogurt, lemon juice, red chilli, black salt, salt and turmeric

2. Dry roast mustard seeds, fennel, onion seeds, fenugreek seeds and kasturi methi

3. Crush the roasted ingredients using mortar and pestle and add to marination. Mix fish pieces well in it.

4. Let it sit for atleast 30 mins.

5. Heat the mustard oil till smoke comes out and then let it cool.

6. Add mustard oil to marination before baking the fish.

7. Bake for 20 - 25 mins in oven at 200 degrees C turning pieces after 10 - 15 mins.

Serve hot with some salad and green chutney!



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About the Authors

This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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