Tangy Fish Masala Skewers Recipe

Indian cuisine · 121 calories

Tangy Fish Masala Skewers recipe

About this recipe

Tangy Fish Masala Skewers are a delightful Indian-inspired snack perfect for a quick and flavorful bite. This recipe combines tender, boneless fish cubes with a zesty marinade of turmeric, chili powder, coriander, and ginger garlic paste, all brought together with the richness of mustard oil. The fish is threaded onto skewers and grilled to perfection, creating a dish that's both smoky and tangy. Packed with 22 grams of protein per serving, this snack is ideal for supporting muscle maintenance while satisfying your taste buds. Ready in just 35 minutes, it's a convenient option for busy days. Serve with a squeeze of lemon juice and a garnish of fresh coriander for an extra burst of flavor. Perfect for a light meal or as an appetizer, Tangy Fish Masala Skewers are sure to become a favorite in your kitchen.

Ingredients

  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 250 ml Keya Lemon Juice
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 50 g Everest Cumin Powder
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • - Rock Salt
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 pc Beco Wooden Bamboo Toothbrush
  • 200 ml Mustard Oil

Instructions

  1. 1. Wash and pat dry the boneless fish fillets, then cut them into bite-sized cubes.
  2. 2. In a bowl, mix lemon juice, turmeric powder, red chili powder, cumin powder, coriander powder, ginger garlic paste, mustard oil, and rock salt to make the marinade.
  3. 3. Add fish cubes to the marinade, ensuring each piece is coated evenly. Cover and let it marinate for 15 minutes.
  4. 4. Soak wooden skewers in water for 10 minutes to prevent them from burning during cooking.
  5. 5. Thread the marinated fish cubes onto the skewers, leaving small gaps between pieces for even cooking.
  6. 6. Preheat a grill pan or tawa over medium heat and lightly grease it with mustard oil.
  7. 7. Place the skewers on the hot pan and cook for about 5 minutes on one side until golden brown.
  8. 8. Turn the skewers and cook the other side for 5 minutes until the fish is cooked through and has a slight char.
  9. 9. Chop fresh coriander leaves finely while the skewers are grilling.
  10. 10. Once cooked, remove the skewers from the pan and garnish with chopped coriander leaves.
  11. 11. Serve the skewers hot with a squeeze of lemon juice for extra tanginess.