Ingredients:
Boneless Fish – 500 gms, cut into 3 inch cubes
Lime Juice – 3 tblsp
Besan Flour – 2 tblsp
Oil for basting
Chaat Masala – 1 tblsp
Salt as per taste
Red Chilli Powder – 1 tsp
For the Marinade:
Ginger Paste – 1 tsp
Garlic Paste – 2 tsp
Yogurt – 3 tblsp, whisked
Ajwain – 1/2 tsp
Kasuri Methi Powder – 1 tsp
Red Food Colour – 2 drops
For Gravy:
Oil – 2 tblsp
Onion – 1, chopped
Ginger Garlic Paste – 2 tblsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1 tsp
Red Chilli Powder – 2 tsp
Garam Masala Powder – 1 tsp
Salt – as per taste
Green Chillies – 2, sliced
Tomato Puree – 1 1/2 cups
Lime Juice – 1 tblsp
Butter – 2 tblsp
Double Cream – 1/2 cup
Method:
1. Wash fish thoroughly.
2. Rub fish with l tblsp lime juice and pat dry.
3. Mix 2 tblsp lime juice, salt and red chilli powder.
4. Rub into fish and keep aside for 30 minutes.
5. Mix all ingredients for the marinade.
6. Rub into fish and sprinkle gram flour.
7. Mix gently till well blended and keep aside for 30 minutes.
8. Skewer the fish and roast in an oven at 180C for 10 minutes.
9. Remove and baste with oil.
10. Roast again for 3 minutes.
11. Remove from skewers and set aside.
12. To make the gravy, heat oil in a kadai.
13. Add onion and saute over moderate heat till golden brown.
14. Add ginger garlic paste and the masala powders and salt.
15. Stir-fry for a few minutes and carefully add the fish.
16. Stir gently for 3 to 4 minutes.
17. Remove and serve hot.
