Clean and wash the fish fillets. Cut the fish fillet into square bite size pieces.
In a mixing bowl, combine fish pieces with besan, yogurt, spices and salt.
Combine nicely so that all the pieces are quoted well with the marinade.
Let the fish pieces rest in the marinade for 30 minutes in the fridge.
Heat your barbecue or charcoal grill or grill pan.
While chicken is being marinated soak bamboo skewers in water for 10 minutes to prevent from burning while grilling.
Pat dry the skewers and grease nicely with oil.
Thread marinated fish pieces into oiled skewers and make sure not to leave any space between each piece while threading.
Grill the skewered fish in the barbecue/charcoal/oven or in the grill pan.
Keep on brushing the fish skewers with oil.
Cook till fish pieces are cooked and turn golden from outside.
Keep on turning the skewers while grilling and basting with the leftover marinade.
Squeeze lemon juice on top and serve with green coriander chutney.