Barbecued skewers of fish - seekh ki machali
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Firm white fish |
| 1 | teaspoon | Salt |
| 6 | Cloves garlic | |
| 1½ | Inch fresh root ginger | |
| 1 | tablespoon | Garam masala |
| 1 | tablespoon | Ground coriander |
| 1 | teaspoon | Cayenne pepper |
| 4 | ounces | Plain yoghurt |
| 1 | tablespoon | Veg. oil |
| 1 | Lemon | |
| 2 | Hot green chili peppers | |
Directions
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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