4 (450 g (1 lb) each) Fish (pomfret/sole/betki)
120 ml (4 fl oz) Malt vinegar (sirka)
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
4 tsp (24 g) Garlic (lasan) paste
2 tsp (4 g) Red chilli powder
Salt to taste
4 tsp (20 g) Yoghurt (dahi), hung
1 Egg, beaten
2 tbsp (40 ml) 1 1/2 fl oz Cream
2 tsp (12 g) Ginger (adrak) paste
2 1/2 tbsp (25 g) Gram flour (besan)
2 tsp (4 g) Turmeric (haldi) powder
1 tsp (2 g) White pepper (safed mirch) powder
1/4 cup (50 g) 1 3/4 oz Butter for basting
2 tsp (6 g) Carom (ajwain) seeds
120 ml (4 fl oz) Malt vinegar (sirka)
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
4 tsp (24 g) Garlic (lasan) paste
2 tsp (4 g) Red chilli powder
Salt to taste
4 tsp (20 g) Yoghurt (dahi), hung
1 Egg, beaten
2 tbsp (40 ml) 1 1/2 fl oz Cream
2 tsp (12 g) Ginger (adrak) paste
2 1/2 tbsp (25 g) Gram flour (besan)
2 tsp (4 g) Turmeric (haldi) powder
1 tsp (2 g) White pepper (safed mirch) powder
1/4 cup (50 g) 1 3/4 oz Butter for basting
2 tsp (6 g) Carom (ajwain) seeds
method
1. Wash and clean the fish. Make 3 incisions on each.
2. Marinate fish in vinegar, lemon juice, half the garlic paste, half the red chilli powder, and salt for half an hour.
3. Whisk the yoghurt and add the remaining ingredients.
4. Remove the fish from the first marinade and marinate in the second mixture for at least 1 hour.
5. Skewer the fish from mouth to tail 2 cm apart and bake / grill for about 8 minutes.
6. Remove and hang the skewer to allow the excess moisture to drip off. Baste with butter and roast or grill for a further 3 minutes. Serve hot.
2. Marinate fish in vinegar, lemon juice, half the garlic paste, half the red chilli powder, and salt for half an hour.
3. Whisk the yoghurt and add the remaining ingredients.
4. Remove the fish from the first marinade and marinate in the second mixture for at least 1 hour.
5. Skewer the fish from mouth to tail 2 cm apart and bake / grill for about 8 minutes.
6. Remove and hang the skewer to allow the excess moisture to drip off. Baste with butter and roast or grill for a further 3 minutes. Serve hot.
serving amount
serves: 4 - 5
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