1. Wash the fish pieces and pat dry. Add lime juice, salt and pepper. Keep aside for 15 minutes.
2. Grind green chilies, ginger, coriander, mint leaves and cumin together.
3. Mix with curds and add to fish. Marinate for 1 hour.
4. Thread the fish pieces on skewers and place on a grilling rack. Switch on the gas or electric grill.
5. Place a dripping tray lined with aluminium foil at the lower most shelf.(The foil will make the cleaning of tray easier.)
6. Place the rack with skewers on the shelf close to the grill.
7. After five minutes, brush the kababs with some oil.
8. When they begin to turn brown, turn the skewers carefully and brush the other side of kabab.
9. When this side is cooked, take them out of the oven.
10. Serve hot sprinkled with some lime juice and garam masala.

Note:

• Use big flaky fish like seer, pomfret or Bekti.
• Buy the portion without the intestine cavity.
• Cut into thick slices (these are called fish steaks ).
• Cut each slice into 2 pieces and ease out the bone. Cut each piece into two.

Serves:4

Note:
Over cooking makes kababs dry and leathery. They should be cooked quickly under high heat.