Fish Tikka

**Prepare the fish:** Cut fish fillets into 4–5 cm cubes. Pat completely dry with paper towels — moisture prevents the marinade from adhering and causes steaming instead of charring.

**First marinade:** Mix lemon juice, turmeric, and a pinch of salt. Rub over the fish pieces and let sit for 10 minutes. This first marinade firms the fish and removes any raw smell.

**Make the second marinade:** Whisk together hung curd, ginger-garlic paste, Kashmiri red chilli powder, cumin powder, coriander powder, garam masala, carom seeds, mustard oil, and salt until smooth.

**Marinate the fish:** Add the fish pieces to the curd marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes (up to 2 hours). Do not marinate longer as the acid will break down the fish.

**Prepare for cooking:** If using a grill or oven, preheat to 220°C. Thread fish pieces onto skewers, leaving small gaps between pieces for even cooking.

**Grill or bake:** Grill or bake for 8–10 minutes, turning once halfway through, until the fish is cooked through and the marinade has charred slightly at the edges.

**Alternatively, pan-fry:** Heat a cast iron pan or griddle until very hot. Add a little oil and cook the fish pieces for 3–4 minutes per side until charred and cooked through.

**Rest briefly:** Let the tikka rest for 2 minutes before serving.

**Serve:** Arrange on a platter, sprinkle with chaat masala, and garnish with fresh coriander. Serve with onion rings, lemon wedges, and mint chutney.