Ramadan recipe of the day: Hariyali fish tikka

Appreciate with a side of eco-friendly chutney

Include a spin to your conventional fish tikka. This Indian recipe obtains it call from its colour, which is eco-friendly due to a scrumptious mix of coriander leaves, mint as well as eco-friendly chilli. Appreciate with a side of eco-friendly chutney.


250g fish (Nile perch)

100g fresh coriander leaves

50g fresh mint leaves

60g yoghurt

20g gram flour

20ml mustard oil

3 computers eco-friendly chilli

5g entire ginger

10g entire garlic

15g salt

1tbsp turmeric powder

1tbsp cumin powder

2tbsp garam masala

10g baked Kasuri methi leaves

5ml lemon juice

Prep Work

1. Tidy as well as reduced the fish right into little items (30g) as well as eliminate all excess water by hand-pressing them in a cells.

2. Marinate fish items in ginger as well as garlic paste, turmeric powder, lemon juice as well as salt, as well as cool for 20 mins.

3. For hariyali paste: In a mill, placed sliced coriander leaves, mint leaves, eco-friendly chilli, entire ginger, garlic, as well as make a smooth paste.

4. Place mustard oil, yoghurt, completely dry kasuri methi leaves in huge dish, as well as blend it well with a whisk.

5. Include the hariyali paste to the marinaded fish. On the top, include jeera powder, salt as well as garam masala. Mix all of it as well as freeze for 2 hrs.

6. Place the fish items in skewers as well as barbecue them.

7. The smoked fish is ideal offered with eco-friendly chutney.

Dish thanks to Dhaba Lane

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