Get your ingredients ready.
Hang the curd if it is not a thick one already.
Wash and dry the fish chunks. If you are working with a big fillet, cut it into smaller chunks of 2.5 inches each.
Coat the fish in the lime juice and salt. Mix well and leave to marinate in the fridge for 1 hour.
Add the yoghurt, turmeric, garam masala, red chilli powder and black cumin powder (and optional carom seeds) to a bowl. Mix well until combined.
Add the marinated fish from 5.
Mix again and leave in the fridge for approximately 1 hour before placing them on the tandoor.
Heat the gas oven tandoor on your gas stove and fill up the bottom tank with some water.
Place the marinated fish tikkas on the tandoori plate.
Cover it with the lid.
Turn once after 4 minutes and baste with butter or ghee.
Cook for another 4 minutes. Once cooked turn off the gas and rest for 2 minutes.
Once done, sprinkle some lemon juice.
Serve with sliced onions, mint & coriander chutney and lemon wedges.