Ingredients:
Fish – 4, 450 gms each, (pornfret/sole/betki)
Malt Vinegar – 1/3 cup
Lemon Juice – 2 tbsp
Garlic Paste – 4 tsp
Red Chilli Powder – 3/4 tsp
Salt to taste
Yoghurt – 4 tsp, hung
Egg – 1, beaten
Cream – 2 tbsp
Ginger Paste – 2 tsp
Gram Flour – 5 tsp
Turmeric Powder – ¾ tsp
White Pepper Powder – 2/3 tsp
Butter for basting – 1/4 cup
Carom Seeds – 2 tsp
Method:
1. Wash and clean the fish.
2. Make 3 incisions on each.
3. Marinate fish in vinegar, lemon juice, half the garlic paste, half the chilli powder, and salt for half an hour.
4. Whisk yoghurt and add the remaining ingredients.
5. Remove the fish from the first marinade and marinate in the second mixture for at least 1 hour.
6. Skewer the fish from mouth to tail 2 cm apart and bake/grill for about 8 minutes.
7. Remove and hang the skewer to allow excess moisture to drip off.
8. Baste with butter and roast or grill for a further 3 minutes.
9. Serve hot.
