Slightly spicy, slightly tangy, Achari Fish Tikka is a delicious start to a meal. It can be served as a side too. This recipe has been made using Boneless Basa – a freshwater fish that is available year-round. If you’re craving fish during this fishing ban, freshwater fish like Basa, Rohu, and Catla might be your best bet. Order now!
Marinate the fish with lemon juice and ginger garlic paste and set aside for 15 minutes.
Add the rest of the ingredients (except the leaves) to the fish and let it marinate for an hour.
Thread the fish pieces on to wooden skewers and shallow-fry in a non-stick pan, turning occasionally to avoid burning. Or place fish on a baking tray lined with parchment paper and cook in a preheated oven at 180°C for 15 minutes or till done.
Allow the meat to rest for a few minutes before serving.
Garnish with fresh coriander and fried curry leaves, and serve with a yogurt dip.