2. Keep it whole. Rub salt, turmeric and red chilly powder. Smear it well. Keep the fish aside. 3. Grind coconut, green chillies, coriander into smooth paste (chutney), add lime juice. Mix thoroughly.

This lovely fusion of earthy sweet beetroot, zesty lemons and piquant capers, with warming hints of fennel, works well with smoked fish ... Spoon the chutney into the prepared jars.

Make this Punjabi-style kasundi fish tikka as an appetizer for your next dinner party and serve it with some chutney. Start by making kasundi paste ... Now for the fish tikka, wash the fish filets, ...