Ingredients Required

Quantity & Prepration

Steps of Cooking

Surmai Fillets 2 inch pieces 400 grams

  1. 1. Place the fish pieces in a bowl, add the lemon juice, salt, garlic paste, ginger paste, turmeric powder, Kashmiri red chilli powder, Rehmat Fix Tikka Masala and mix.

  2. 2. Heat a pan and dry roast the mustard seeds, fennel seeds, onion seeds and fenugreek seeds. Add the black salt and crush them with a mortaer and pestle.

  3. 3. Heat the mustard oil in a fan to smoking point, remove from heat and set aside to cool. Add the yogurt to the fish along with the crushed spices and mix.

  4. 4. Leave it to marinate for thirty minutes. Preheat oven to 200oC / 400oF gas mark 6. Add the cooled mustard oil to the marinated fish and mix.

  5. 5. Place the fish on a greased rack in an oven try. Baste with butter and cook in the preheated oven for ten minutes to fifteen minutes or till done.

  6. Serve it well: Serve hot with green chutney.






Lemon Juice 2 tablespoons
Garlic Paste 1 teaspoon
Ginger Paste 1 teaspoon
Rehmat Turmeric Powder 1/2 teasppon
Rehmat Fish Tikka Masala 2 teaspoons
Kashmiri Red Chilli Powder 2 teaspoons
Mustard Seeds 1 teaspoon
Fennel Seeds 1 teaspoon
Onion Seeds 1 teaspoon
Fenugreek Seeds 1/2 teaspoon
Mustard Oil 2 tablespoons
Yogurt whisked 1 cup
Butter Melted 4 tablespoons