Skewer Fish Kebab

Method: 

Skewers are placed in cold water before usage. 

Onions are cut into halves and bell peppers into big chunks. 

Tomatoes are used whole or in halves if they are too large in size. 

These along with chunky pieces of boneless fish are marinated in turmeric, garam masala, ginger garlic paste, green chilli paste, refined oil and lemon juice.

A pinch of edible red color is optional. 

These are then put into the skewers in a line in same manner so that they look similar when taken out in platter. 

First the onions, then tomatoes, then bell peppers then fish. 

It is again followed by bell peppers, tomatoes and onions. 

The sequence has to be kept in mind. These are then put on grill or tandoor till these are done. 

Sometimes these are given a rotation and basked with more oil. 

These are then taken out and served with some sprinkle of lemon juice, green chutney, and salad. 

Chopped coriander can also be sprinkled over it.