Ingredients:

• 1 kg – fish (centre bone and skin removed and cut into square pieces)
• juice of 1 Lemon
• 1 tsp – Garlic paste
• 1 tsp – Ginger paste
• 1/2 cup – drained beaten Curd
• 1 tsp – salt
• 1 tsp – chilli powder
• 1/4 to 1/2 tsp – crushed ajwain
• 1 tsp – Garam Masala
• pinch of tandoori colour

Method:

1. Rub the fish with lemon juice, garlic-ginger paste and leave for half an hour.
2. Mix and smear the fish tikka with 1 tsp salt, chilli powder, ajwain, garam masala, tandoori colour and 2 tbsp oil.
3. Arrange the fish tikka on a greased skewer and barbeque on a charcoal fire or cook under the grill.
4. Sprinkle hot masala just before serving (optional).
5. Serve hot with onion rings.