Marinate the bekti cubes with the lemon juice, salt, ginger garlic paste, green chilli paste and leave aside for 30 minutes.

Drain excess marination from the Bekti cubes and marinate it in tandoori masala for 2 hours.

Skewer the fish on a rod and cook it in a moderate hot tandoor at 180 deg C for 10 minutes.

Baste with little butter to make it crisp from outside.

Sprinkle kebab masala, lemon juice and melted butter. Serve with sliced onions.