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Learn how to make Kasundi Fish Tikka with our Chef Prateek Dhawan.

Introduction
The weather calls for some delightful kebabs and tikkas, right? Relish a sizzling experience with raindrops with this amazing tikka recipe! The combination of kasundi (mustard) paste with any fish makes it more flavourful and unique from other fish appetizers. Kasundi fish tikka is one of the most demanding fish appetizers made with the popular Bengali mustard sauce. Boneless bite-sized pieces of Sole Fish, marinated in a mildly spiced mixture of delicious kasundi mustard and a handful of Indian spices. Try this delicious tikka delicacy from the city of Bengal and it’ll be yours too! Don't forget to share your feedback in the comments below.

Preparation for 1st Stage of Marinade
500 gms Sole Fish (boneless)
1 tbsp Ginger-Garlic Paste
Salt (as required)
1 tbsp Mustard Oil

Preparation for 1st Stage of Marinade
1/4 cup Hung Curd
2 tbsp Kasundi Paste
1 tsp Cumin Powder
1 tsp Yellow Chilli Powder
1 tsp Turmeric Powder
1/8 tsp Carom Seeds
1 tsp Chaat Masala Powder
1 tbsp Lemon Juice
2 tbsp Chickpea Flour
1 tbsp Coriander Leaves (chopped)
Salt (as required)

For Grilling
2 tbsp Mustard Oil

Cooking Tip

For Garnish
Chaat Masala Powder
Lemon Juice
Coriander Leaves