barbecued skewers of fish - seekh ki machali

Bbq sauces
4 servings
1 pounds Firm white fish
1 teaspoon Salt
Cloves garlic
1½  Inch fresh root ginger
1 tablespoon Garam masala
1 tablespoon Ground coriander
1 teaspoon Cayenne pepper
4 ounces Plain yoghurt
1 tablespoon Veg. oil
Hot green chili peppers

Fillet and skin fish, then cut into 11/2 inch cubes. Put about 5 pieces on each skewer and sprinkle with salt. Make a paste from the garlic, ginger, spices, and yoghurt and use to cover the fish. Leave for a few hours, then grill. The skewers can be sprinkled with a little oil during cooking, if required. Garnish with the lemon cut into wedges and fine rings of seeded green chili pepper.

from Favorite Indian Food by Diane Seed

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