Alphonso Fish Tikka by Chef Ashutosh Awasthi, The Park Hotel

The piquant taste of bekti cooked with mango takes this dish to a whole new level...

Ingredients

200 gm Kolkata bekti

100 gm Alphonso mango

50 gm red chilli paste

50 gm ginger paste

50 gm garlic paste

Salt to taste

60 ml lemon juice

100 gm hung curd

5 gm

Ajwain

20 gm gram flour

15 gm butter

Method:

Cut the betki into 50 gm pieces each and marinate in ginger-garlic paste, salt and lemon juice —and keep it aside for 30 minutes. Add red chilli paste, ajwain, hung curd and besan to the fish. Put into skewers and grill. Baste it with butter and serve hot with chopped mangoes on top.