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Ingredients:- 750 g butterfish or hamour fish, cleaned, washed and cut into bite-sized pieces 1/2 cup fresh lemon juice 1/2 teaspoon turmeric powder 2 tablespoons fresh fenugreek leaves, washed and chopped (methi) 3/4 cup (labneh) 3/4 cup cream 6 teaspoons ginger-garlic paste 2 teaspoons red chili powder, to taste 3 teaspoons dried fenugreek leaves (kasoori methi) 2 tablespoons gram flour, dry roasted on a griddle (tawa,besan) oil, for basting
Method:- Pat dry fish pieces on a clean paper towel. In a bowl, combine together the fish, lemon juice, salt and turmeric powder. Keep aside to marinate for 30 minutes. Soak fenugreek leaves in salted water for 10 minutes. Squeeze and drain out water. Combine fresh fenugreek leaves, cream, labneh, ginger-garlic paste, red chili powder, kasoori methi, gram flour, egg yolks and fish. Mix well. Thread fish tikka pieces onto skewers. Barbecue over a hot charcoal or electric grill. When half done, baste fish tikkas with oil once and then cook until completely done. Serve hot with chutney
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