Indian
Indian - Tandoori and Kebabs
Hariyali Fish 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 cup coriander leaves
- • 1/2 cup mint leaves
- • 2 green chilies
- • 1 tbsp ginger-garlic paste
- • 1/2 cup thick yogurt
- • 1 tbsp lemon juice
- • 1/2 tsp cumin powder
- • 1 tsp salt
Preparation Steps
1
Phase 1
Blend the coriander leaves, mint leaves, green chilies, and ginger-garlic paste into a smooth green masala.
2
Phase 2
Mix the paste with the yogurt, lemon juice, cumin powder, and salt; coat the fish cubes and rest 30 minutes.
3
Phase 3
Thread the fish cubes onto skewers, leaving small gaps.
4
Phase 4
Grill over high heat, basting with oil, until just cooked with lightly charred edges.
5
Phase 5
Serve hot with lemon wedges and onion rings.