Yield: 4 servings

Measure Ingredient
1 kilograms Salmon or sole fish or surmai; cleaned and deboned
10 grams Coriander leaves; chopped fine
6 tablespoons Red wine vinegar; (90 ml)
150 grams Yoghurt cheese; (hung yoghurt)
2 tablespoons Mustard oil; (30 ml)
2 tablespoons Garlic paste; (30 g)
1 tablespoon Ginger paste; (15 g)
3 grams Fennel seeds
½ teaspoon Ajwain; (2 g)
1 Star anise
¾ teaspoon Kashmiri deghi mirch; (4 g)
1 teaspoon Honey; (5 ml)
Salt to taste
3 tablespoons Mustard oil; (45 ml)
¼ teaspoon Fenugreek seeds; (1 g)
¼ teaspoon Mustard seeds; (1 g)
100 grams Onions; chopped fine
1 tablespoon Garlic paste; (15 g)
2 teaspoons Ginger paste; (10 g)
175 millilitres Yoghurt
1 teaspoon Turmeric powder; (5 g)
½ teaspoon Yellow chilli powder; (2 g)
Salt to taste
1 litre Fish stock
1 tablespoon Lemon juice; (15 ml)
4 teaspoons Cream; (20 ml)
½ teaspoon Black pepper powder; (2 g)
½ gram Kasoori methi



PAT dry the fish and cut into seven cm cubes.

Whisk yoghurt cheese in a bowl, add the remaining marinade ingredients and mix well. Evenly rub the fish cubes with this marinade and reserve for 30 minutes.

Skewer the fish cubes slightly apart, keep a tray underneath to collect the drippings.

Roast in a moderately hot tandoor or on a charcoal grill for about four minutes or in a pre-heated oven for six minutes. Remove and hang the skewers to allow the excess moisture to drip off. Baste with a little butter and roast again for three minutes.

Whisk yoghurt in a bowl, add turmeric powder and yellow chilli powder, whisk until incorporated.

Heat mustard oil to a smoking point in a pan, remove the pan from heat and sprinkle a little water carefully to bring the temperature down (alternatively, remove and cool the oil). Reheat the oil, add fenugreek seeds and mustard seeds, stir over medium heat until they begin to crackle, add onions and saute until translucent and glossy, add garlic paste and ginger paste. Stir-fry for a minute. Remove the pan from heat, stir-in the yoghurt mixture and salt, return the pan to heat. Stir-fry until specs of fat begin to appear on the surface. Add the fish stock and bring to a boil.

Lower the heat and simmer till reduced to half the quantity. Remove and pass the gravy through a fine mesh soup strainer into a separate pan.

Return the gravy to heat, gently add the partially grilled fish and simmer for three minutes. Add lemon juice and stir well. Remove from heat and carefully stir-in cream and adjust the seasoning Crush kasoori methi between the palms and sprinkle along with pepper. Stir carefully.

To serve: Remove to a serving bowl, garnish with coriander leaves and serve with steamed rice.

Converted by MC_Buster.

NOTES : Grilled fish in a mild curd based curry Converted by MM_Buster v2.0l.

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