Ingredients:
Fish – 5 (400gm each), with singe centre bone
Salt to taste
Malt Vinegar – 3 tbsp
Yoghurt – 1 cup, drained
Black Pepper Powder – 2 tsp
Fennel – 2 tsp
Garlic Paste – 5 tsp
Ghee – 3 tbsp
Ginger Paste – 5 tsp
Gram Flour – 4 tbsp
Lemon Juice – 5 tsp
Red Chilli Powder – 4 tsp
Turmeric Powder – 2 tsp
Butter to baste
Method:
1. Marinate fish in vinegar and salt.
2. In a bowl, mix yoghurt with the remaining ingredients (except butter) and make a fine paste.
3. Marinate the fish in this paste and leave to stand for 2-3 hours.
4. Preheat the oven to 180C/350F.
5. Skewer the fish from mouth to tail 4cm apart.
6. Roast in the oven for 12-15 minutes.
7. Baste with butter. Remove and hang the skewers to let excess marinade drip off.
8. Serve hot, garnished with slices of cucumber, tomato and onion rings, accompanied by mint chutney.
