Hamour Tikka Zafrani

Ingredients

• 1 tbsp. lemon juice
• 600 gms. hamour fish  fillets
• 1/4 cup besan,
• 8 saffron strands
• 1 tbsp warm milk
• 2 cups hung curd
• 2 tbsps. ginger-garlic paste
• 2 green chilies
• 2 tsps garam masala powder.
• 2 tsps haldi
• 1 tsp. chaat masala

Method

• Apply salt and lemon juice to fish fillets.
• Dry roast besan.
• Soak saffron in warm milk.
• Mix besan, curd, ginger-garlic paste chopped chilies, garam masala powder, haldi, salt, dissolve saffron.
• Add fish fillets and refrigerate for 40 minutes.
• String fish pieces on skewers, grill till done.
• Serve hot sprinkled with 1 tsp chaat masala.