Indian
Indian - Tandoori and Kebabs
Coconut Chutney 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 fish (kingfish or basa), cut into cubes
- • 1/2 cup thick yogurt
- • 1/2 cup fresh coconut, finely ground
- • 1 tbsp ginger-garlic paste
- • 2 green chilies, finely chopped
- • 10 curry leaves, chopped
- • 1/2 tsp turmeric powder
- • 1 tbsp coconut oil
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Coat the fish in yogurt, ground coconut, ginger-garlic paste, green chilies, curry leaves, turmeric, and salt; rest 30 minutes only.
2
Phase 2
Thread the cubes onto skewers.
3
Phase 3
Cook over medium-high heat, basting with coconut oil.
4
Phase 4
Grill 6 to 8 minutes until lightly charred and just cooked through; do not overcook.
5
Phase 5
Serve immediately with lime wedges.