| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Indian |
Barbecue |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Firm white fish |
| 1 |
ts |
Salt |
| 6 |
|
Cloves garlic |
| 1 1/2 |
|
Inch fresh root ginger |
| 1 |
tb |
Garam masala |
| 1 |
tb |
Ground coriander |
| 1 |
ts |
Cayenne pepper |
| 4 |
oz |
Plain yoghurt |
| 1 |
tb |
Veg. oil |
| 1 |
|
Lemon |
| 2 |
|
Hot green chili peppers |
INSTRUCTIONS
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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