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Ingredients : 1
kg firm white fish fillets
4
cloves garlic, crushed
2
teaspoons fresh ginger, grated finely
1
1/2 teaspoons salt
4
teaspoons cilantro, ground
1
teaspoon garam masala
1 teaspoon chili powder
3
tablespoons lemon juice
1
cup yogurt
2
tablespoons plain flour
Method :
Wash the fish fillet and pat dry with
paper towels before cutting into 4 cm pieces. Mix all the other
ingredients together to make a marinade. Mix in the fish gently and
ensuring that each piece is well coated with the marinade. Leave for 15
minutes at room tempearture or longer in the fridge. Preheat
griller and while it is heating, thread pieces of fish on bamboo
skewers, 4 or 5 pieces on each. Make sure all
the skin is on one side of the skewer. Put skewers
on griller tray and grill 10 cm away from heat with skin side upwards,
for about 4 minutes. Turn skewers
and grill other side for another 4 minutes, depending on thickness of
the fish. Do not
overcook. Serve kebabs
immediately accompanied by rice or chapatis and onion sambal.
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