1 kg (2.2 lb) Fish fillets, cut into cubes
Salt to taste
1 tbsp (15 ml) Lemon (nimbit) juice
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1 tbsp (15 ml) Vinegar (sirka)
1 tbsp Garam masala
2 tsp (4 g) Cumin (jeera) seeds, ground
1 tsp (1 1/2 g) Carom (ajwain) seeds
1 tsp (2 g) Red chilli powder
2 tsp (6 g) Garlic (lasan) paste
Vegetable oil / Butter for basting
Salt to taste
1 tbsp (15 ml) Lemon (nimbit) juice
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1 tbsp (15 ml) Vinegar (sirka)
1 tbsp Garam masala
2 tsp (4 g) Cumin (jeera) seeds, ground
1 tsp (1 1/2 g) Carom (ajwain) seeds
1 tsp (2 g) Red chilli powder
2 tsp (6 g) Garlic (lasan) paste
Vegetable oil / Butter for basting
method
1. Wash and dry the cubed fish fillets. Sprinkle salt and lemon juice. Keep aside to marinate for half an hour.
2. In a bowl, combine yoghurt with the remaining ingredients (except oil) and whisk well. Pour the mixture over the fish cubes and coat evenly. Leave to marinate for at least one hour.
3. Preheat oven to 180°C (350°F). Roast, bake or grill till the fillets are golden brown in colour and cooked through, basting just once.
4. Serve hot.
2. In a bowl, combine yoghurt with the remaining ingredients (except oil) and whisk well. Pour the mixture over the fish cubes and coat evenly. Leave to marinate for at least one hour.
3. Preheat oven to 180°C (350°F). Roast, bake or grill till the fillets are golden brown in colour and cooked through, basting just once.
4. Serve hot.
serving amount
serves: 4 - 6
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