5 (400 g (14 oz) each) River or sea fish (with single centre bone)
Salt to taste
3 tbsp (45 ml) 1 1/2 fl oz Malt vinegar (sirka)
1 cup (200 g) 7 oz Yoghurt (dahi), drained
2 tsp (4 g) Black pepper (kali mirch) powder
2 tsp (4 g) Fennel (moti saunf)
5 tsp (30 g) 1 oz Garlic (lasan) paste
3 tbsp (45 g) 1 1/2 oz Ghee
5 tsp (30 g) 1 oz Ginger (adrak) paste
4 tbsp (40 g) Gram flour (besan)
5 tsp (25 ml) Lemon (nimbu) juice
4 tsp (8 g) Red chilli powder
2 tsp (4 g) Turmeric (haldi) powder
2 1/2 tbsp (50 g) 1 3/4 oz Butter for basting
Salt to taste
3 tbsp (45 ml) 1 1/2 fl oz Malt vinegar (sirka)
1 cup (200 g) 7 oz Yoghurt (dahi), drained
2 tsp (4 g) Black pepper (kali mirch) powder
2 tsp (4 g) Fennel (moti saunf)
5 tsp (30 g) 1 oz Garlic (lasan) paste
3 tbsp (45 g) 1 1/2 oz Ghee
5 tsp (30 g) 1 oz Ginger (adrak) paste
4 tbsp (40 g) Gram flour (besan)
5 tsp (25 ml) Lemon (nimbu) juice
4 tsp (8 g) Red chilli powder
2 tsp (4 g) Turmeric (haldi) powder
2 1/2 tbsp (50 g) 1 3/4 oz Butter for basting
method
1. Marinate the fish in vinegar and salt.
2. In a bowl, mix yoghurt with the remaining ingredients (except butter) and make a fine paste.
3. Marinate the fish in this paste and leave to stand for 2 -3 hours.
4. Preheat the oven to 180°C (350°F).
5. Skewer the fish from mouth to tail, 4 cm apart. Roast in the oven for 12 - 15 minutes.
6. Baste with butter. Remove and hang the skewers to let excess marinade drip off.
7. Serve hot, garnished with slices of cucumber, tomato and onion rings; accompanied by mint chutney.
2. In a bowl, mix yoghurt with the remaining ingredients (except butter) and make a fine paste.
3. Marinate the fish in this paste and leave to stand for 2 -3 hours.
4. Preheat the oven to 180°C (350°F).
5. Skewer the fish from mouth to tail, 4 cm apart. Roast in the oven for 12 - 15 minutes.
6. Baste with butter. Remove and hang the skewers to let excess marinade drip off.
7. Serve hot, garnished with slices of cucumber, tomato and onion rings; accompanied by mint chutney.
serving amount
serves: 4 - 5
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
