India’s long coastline stretches more than 7000 kilometers, yet we never seem to stop harping about chicken all the time. Indians have been eating fish since time immemorial whether or not they have lived by the sea. Hilsa, Bangda, Bhetki are some sea fish varieties that sell like hot cakes. The ones who are not so fond of sea fish, opt for less fussy, river fish like Sole. Either way, there are many, many fish varieties that could be used to make just as amazing snacks, so can we just please, give those chicken tikkas and kebabs a break. Your ‘snack-time' requires an upgrade and we are here to help you just with that.
Straight from Amritsar to your plate. Boneless fish marinated with yoghurt and tingling spices, fried till golden and crisp, what more do you need for a blockbuster evening.
If you are even remotely privy to Bengali street food you must know about the chops and cultets of Bengal that fill the street food fare of the state with so much variety. Fish along with potatoes and spices are rolled over in bread crumbs and fried crisp. Pair with Kasundi or pungent Bengali mustard sauce and drool
Tik, tok, tik, tok... that's your tummy that has already begun the countdown for these soft, succulent and smoky tikkas. They go best with pudina chutney and sliced onions.
Fish coated in fiery 65 masala and deep-fried like pakoras. These hot and sizzling snacks are all you need in this nippy weather.
Move over tandoori chicken, we found a softer, juicier and yummier counterpart in this tandoori fish recipe.