1. In a mixing bowl, add 500 gms sliced fish fillets, salt to taste, 1 tbsp ginger garlic paste, 1/2 lime juice, 1 tbsp mustard oil, 1 tsp kasuri methi / dry fenugreek leaves, 1/4 tsp asafoetida / hing. mix everything well and keep it aside for 10 minutes.

For second marination

2. In the same bowl, add 1 tsp degi mirch powder, 2 tbsp curd, 1 tbsp rice flour, 2 tbsp gram flour, 1/2 tsp carom seeds / ajwain. mix everything well and set aside.

3. Heat oil in a kadai, once its hot deep fry the marinated fish till nicely done.

For fish tikka satay

4. Heat oil in a grill pan, skewer the marinated fish in a satay stick and grill nicely till crisp golden

5. Drain and place on a absorbed paper.

6. Garnish with onion rings, lemon wedges and a coriander sprig.