Indian
Indian - Tandoori and Kebabs
Fish Moilee 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, cut into 4cm cubes
- • 1/2 cup thick yogurt
- • 1 tbsp gram flour, dry-roasted
- • 1 tbsp ginger-garlic paste
- • 1 tsp ajwain seeds
- • 1 tsp Kashmiri chili powder
- • 1 lemon, juiced
- • 2 tbsp mustard oil
- • 1 tsp salt
Preparation Steps
1
Phase 1
Toss the fish cubes with lemon juice and salt and rest 10 minutes.
2
Phase 2
Whisk the yogurt with roasted gram flour, ginger-garlic paste, ajwain, Kashmiri chili powder, and 1 tbsp mustard oil; coat the fish and rest 30 minutes.
3
Phase 3
Thread the fish cubes onto skewers, leaving small gaps between pieces.
4
Phase 4
Grill over high heat, basting with the remaining oil, for 8-10 minutes until just cooked through.
5
Phase 5
Char the edges briefly over the flame and serve with onion rings and green chutney.