Ingredients of Achari Fish Tikka
How to make Achari Fish Tikka
Dry roast and grind the fenugreek seeds, cumin seeds, fennel seeds and saunf to a fine powder. Add the fish fillets to a large bowl.
Add the fresh ground powder, pickle, lemon juice, ginger garlic paste, salt, red chilli powder, garam masala powder and yogurt.
Mix well until the fillets are evenly coated. Keep aside for 15 to 30 minutes.
Sprinkle a bit of coriander leaves and toss gently. Thread the fillets onto the skewers. Place them on a preheated grill pan over medium flame.
Grill the fish tikkas for 5 to 10 minutes on each side, turning them from time to time and frequently basting them with butter.
When the fillets are slightly charred and cooked through, remove and transfer to a serving plate.
Serve alongside rotis, naans or parathas with mint chutney.