Rohit Komal kamle
| 1 minute to read
Tulsi Ajwain Ka Mahi Tikka
02:00
Non-Veg
585kcalProtein
25gmFat
29gmCarbs
56gmIngredients
600 gms river sole fish
100 gms basil paste
15 gms ajwain
100 gms ginger and garlic paste
50 gms green chilli paste
40 gms garam masala powder
10 gms cardamom powder
200 gms hung curd
50 gms dairy cream
to taste salt
50 ml mustard oil
10 gms kasuri methi
10 ml lemon juice
Direction
Step-1
Wash and clean the fish. Cut it into tikka cut. Mix salt, ginger, garlic and lemon juice and keep it aside for at least 30 minutes.
Mix all the spices with hung curd and mix it well.
Add the fish and let it marinate for 1 hour.
Arrange the skewers across the clay oven about 4-5 inches from the heat. Turn it regularly until it turns light brown in color. Cook it for 7-10 minutes.
Baste it with oil and leave it for 10 minutes. Again, cook it until it turns golden brown.
Remove it from tandoor and apply fresh lemon juice.
Serve hot with mint chutney.
