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Kasundi Fish Tikka Recipe

Kasundi Fish Tikka
How to make Kasundi Fish Tikka

Fish fillets marinated in ginger-garlic paste and a mix of flavourful spices, then dipped in kasundi paste and grilled over a pan until done. Make this Punjabi-style kasundi fish tikka as an appetizer for your next dinner party and serve it with some chutney.

  • Total Cook Time4 hrs 20 mins
  • Prep Time4 hrs
  • Cook Time 20 mins
  • Recipe Servings2
  • Easy

Ingredients of Kasundi Fish Tikka

  • 500 Gram Basa fillet
  • 1/2 cup Curd
  • 3 tbsp Kasundi paste
  • 1 tbsp Ginger-garlic paste
  • 2 tbsp Lemon juice
  • 20 ml Cream
  • to taste Salt
  • to taste Black pepper
  • 1/2 tbsp Dry mango powder
  • 1/2 tbsp Chaat masala
  • 1 tsp Yellow chilli powder
  • 1 1/2 tsp Green chilli paste
  • 2 tbsp Mustard oil
  • Butter (as required)

How to Make Kasundi Fish Tikka

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1.
Start by making kasundi paste, take a food processor, add yellow and black mustard seeds. Add ginger, green chillies, turmeric powder, salt and sugar. Pulse it 2-3 times to get a coarse powder. Now add 1/4 cup water and pulse it again to get a consistent paste. Add the vinegar and pulse again. Lastly add the lemon juice and blend well.
2.
Now for the fish tikka, wash the fish filets, pat dry and prick once or twice with a fork. This will help to infuse the spices into the fish.
3.
Marinate the fish fillets by using ginger garlic paste, lemon juice, green chilli paste, salt and keep it in the fridge for about 4-5 hours.
4.
Take a medium-sized mixing bowl, add curd, whisk it lightly.
5.
Now, add kasundi paste, dry mango powder, salt, yellow chilli powder, black pepper powder, chaat masala and haldi. Mix well. Then pour hot mustard oil on the top. Mix again with the help of a spoon.
6.
Take out the fish, squeeze excess water and fish pieces. Coat them well with the marination. Set aside for some time.
7.
Take 2-3 skewers and thread the fish pieces one by one. Once done, place all the skewers on a heated grill pan.
8.
Keep brushing with butter. Once cooked from both sides, take the pieces out of the skewer. Pair with your favourite chutney and enjoy!

Key Ingredients: Curd, Kasundi paste, Ginger-garlic paste, Lemon juice, Cream, Salt, Black pepper, Dry mango powder, Chaat masala, Yellow chilli powder, Green chilli paste, Mustard oil, Butter (as required)

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