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500 gms sole fish, cut into cubes

1 tbsp lemon juice

2 tbsp lemon juice

Salt to taste

1 tsp red chilli powder

1 tsp ginger paste

2 tsp garlic paste

3 tbsp yoghurt

1/2 tsp carom seeds (ajwain)

1 tsp dry fenugreek seeds (kasoori methi)

2 drops red colour

2 tbsp gram flour

Refined oil for basting

1 tbsp chaat masala

Rub the fish with lemon juice, wash and pat dry. For the first marinade, mix all ingredients and rub into the fish and keep aside for 30 minutes. For the second marinade, mix all the ingredients together and rub into the fish. Add gram flour rub all over and keep aside for 30 minutes. Grill in medium hot oven for 10 minutes. Then remove and baste with oil, return to the oven and grill for three to four minutes till done. Remove and keep aside. This is a dish in itself and can be eaten as a starter, sprinkled with chaat masala and served with onion rings and mint chutney. However, I am going to make the fish tikka masala using this.

2 tbsp refined oil

1 onion chopped

1 tbsp ginger paste

1 tbsp garlic paste

1 tsp cumin powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp garam masala

300 ml to 1 and 1/2 cups Tomato puree

1 tsp lemon juice

1/2 cup cream

2 1/2 tbsp butter-

1 tbsp green chopped coriander

Heat oil in a pan. Add onion and sauté till golden brown. Mix ginger and garlic paste and stir for two to three minutes. Stir in all the spices and sauté for four to five minutes slowly adding the fish tikka cubes. Add green chilli, tomato puree and lemon juice. Stir for about four minutes.

Add butter and stir till it dissolves. Stir in cream and remove from fire. Serve hot, garnished with fresh chopped coriander

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