Indian
Indian - Tandoori and Kebabs
Amritsari Fish Fry Tandoori Seafood
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 600g firm white fish fillets (basa or sole), cut into thick strips
- • 1/2 cup thick yogurt
- • 3 tbsp gram flour (besan), dry-roasted
- • 1 tbsp ginger-garlic paste
- • 1 tsp carom seeds (ajwain), crushed
- • 1 tsp Kashmiri chili powder
- • 1 tbsp lemon juice
- • 2 tbsp mustard oil
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Rub the fish with lemon juice, salt, and crushed carom seeds; rest 15 minutes.
2
Phase 2
Coat the fish in a mix of yogurt, roasted gram flour, ginger-garlic paste, and Kashmiri chili powder; rest 30 minutes.
3
Phase 3
Thread the strips gently onto skewers, avoiding breakage.
4
Phase 4
Cook over high heat or under a hot grill, basting with mustard oil.
5
Phase 5
Grill only 6 to 8 minutes until lightly charred and just cooked through.
6
Phase 6
Serve immediately with lemon wedges and green chutney.