Ingredients:
Fish – 800gm, cut into boneless pieces
For the Marinade:
Salt – 1 tbsp
White pepper Powder – 1 tsp
Fenugreek Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 1/2 tsp
Garam Masala – 1 tsp
Clove Powder – a pinch
Ginger Garlic Paste – 5 tsp
Yoghurt – 2 tsp
Vinegar – 3/4 cup
Cream – 1/2 cup
Mustard Oil – 4 tbsp
Cloves – 16
Live Charcoal Piece – 1
Refined Oil for basting
Method:
1. Wash, clean and dry the fish pieces.
2. For the marinade, mix all the ingredients together and rub into the fish pieces and keep aside.
3. Make a well in the centre and put mustard oil and cloves.
4. Place the live charcoal piece in the oil and cover the bowl with a lid.
5. Seal the lid so that the smoke does not escape.
6. Keep aside for 30 minutes.
7. Remove the lid, skewer the fish and roast in a medium hot tandoor for 5-6 minutes.
8. Remove from the tandoor and allow excess marinade to drip off.
9. Baste with oil and roast again for 2 minutes until done.
10. Remove from skewers and transfer to a serving platter.
11. Serve hot accompanied by a green salad and mint chutney.
