1 kg (2.2 lb) Fish, cut into boneless pieces
1/2 cup (100 g) 3 1/2 oz Ghee
1/2 cup (60 g) 2 oz Onions, sliced
3 tbsp (36 g) 1 1/4 oz Garlic (lasan), chopped
Salt to taste
2 tbsp Red chilli powder
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Turmeric (haldi) powder
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
Butter for basting
1/2 cup (100 g) 3 1/2 oz Ghee
1/2 cup (60 g) 2 oz Onions, sliced
3 tbsp (36 g) 1 1/4 oz Garlic (lasan), chopped
Salt to taste
2 tbsp Red chilli powder
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Turmeric (haldi) powder
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
Butter for basting
method
1. Heat the ghee in a pan; fry the onions till brown. Remove, drain excess ghee and blend the onions to a smooth paste.
2. In the same pan, fry the garlic and keep aside.
3. Allow the ghee to cool. Mix the onion paste, garlic, the remaining ingredients (except butter), and fish pieces with the ghee and keep aside for 2 hours.
4. Skewer the fish pieces and roast in a tandoor / oven / grill for 5 - 10 minutes. Remove, baste with butter and cook further for 3 - 5 minutes.
5. Remove from skewers and serve hot.
2. In the same pan, fry the garlic and keep aside.
3. Allow the ghee to cool. Mix the onion paste, garlic, the remaining ingredients (except butter), and fish pieces with the ghee and keep aside for 2 hours.
4. Skewer the fish pieces and roast in a tandoor / oven / grill for 5 - 10 minutes. Remove, baste with butter and cook further for 3 - 5 minutes.
5. Remove from skewers and serve hot.
serving amount
serves: 4
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