Method of Preparation

• GRIED FENNEL SEEDS, MEETHI DANA SEED, MUSTRAD SEED, AND ONION SEEDS COARSELY IN A MIXER AND TRANSFER INTO A BOWL. TAKE HUNG CURD IN ANOTHER BOWL, ADD THE GROUND SPICES, RED CHILLI POWDER, TURMERIC POWDER, SALT, GINGER & GARLIC PASTE AND MIX WELL.HEAT MUSTRAD OIL IN A SMALL NON STICK PAN. WHEN IT BEGINS TO SMOKE SWITCH OFF THE HEAT.
• CUT FISH FILLETS INTO LARGE CHUNKS, SPRINKLE A LITTLE SALT ON THEM.ADD TO THE SPICED HUNG CURD.SQUEEZE THE JUICE OF A LEMON AND ADD AND MIX. ADD GRAM FLOUR TO THE MUSTRAD OIL AND STIR TILL THE RAW SMELL DISAPPERS. ADD IT TO THE FISH IN HUNG CURD AND MIX WELL. SET SIDE FOR A WHILE.
• THEN, TAKE A SKEWER AND ARRANGE THE FISH CUBES IN IT. REPEAT THE SAME PROCESS WITH THE OTHER SKEWERS.
• COAT WITH A LITTLE GHEE AND PLACE THEM IN BARBEQUE OR GRILL AND GRILL TILL THEY GET COMPLETELY DONE. MAKE SURE THEY DON’T BURN.
• ONCE DONE, REMOVE THEM FROM THE SKEWERS AND PLACE ON A SERVING PLATTER. GARNISH WITH FRESH CORIANDER AND SERVE SARSOON MAHI TIKKA.