1 kg (2.2 lb) Fish fillets, cleaned, cut into cubes
2 tbsp (60 g) 2 oz Yoghurt (dahi), drained
2 tbsp (40 ml) 1 1/2 fl oz Cream
4 tsp (24 g) Garlic (lasan) paste
2 tsp (3 g) Carom (ajwain) seeds
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (3 g) Cumin (jeera) powder
1 tsp (2 g) Garam masala
Salt to taste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
3/4 cup (150 g) 5 oz Mint (pudina) chutney
4 tsp (20 g) Gram flour (besan) / Rice flour
Butter / Vegetable oil for basting
2 tbsp (60 g) 2 oz Yoghurt (dahi), drained
2 tbsp (40 ml) 1 1/2 fl oz Cream
4 tsp (24 g) Garlic (lasan) paste
2 tsp (3 g) Carom (ajwain) seeds
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (3 g) Cumin (jeera) powder
1 tsp (2 g) Garam masala
Salt to taste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
3/4 cup (150 g) 5 oz Mint (pudina) chutney
4 tsp (20 g) Gram flour (besan) / Rice flour
Butter / Vegetable oil for basting
method
1. Mix the yoghurt with cream, garlic paste, carom seeds, white pepper, cumin powder, garam masala, salt, lemon juice, mint chutney, and gram / rice flour.
2. Add fish cubes to the marinade, coat evenly and keep aside for 2 - 3 hours.
3. Skewer fish 2 cm apart and roast in a preheated grill / tandoor / oven (180°C (350°F)) for 8 - 10 minutes. Baste with butter / oil once, before roasting is complete.
4. Garnish with onion rings and serve hot.
2. Add fish cubes to the marinade, coat evenly and keep aside for 2 - 3 hours.
3. Skewer fish 2 cm apart and roast in a preheated grill / tandoor / oven (180°C (350°F)) for 8 - 10 minutes. Baste with butter / oil once, before roasting is complete.
4. Garnish with onion rings and serve hot.
serving amount
serves: 4 - 6
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