Indian
Indian - Tandoori and Kebabs
Malabar Fish Curry 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 (kingfish or seer), cut into large cubes
- • 1/2 cup thick yogurt
- • 1 tbsp carom seeds, crushed
- • 1 tbsp ginger-garlic paste
- • 1/2 tsp turmeric powder
- • 1 tsp red chili powder
- • 1 tbsp lemon juice
- • 1 tsp salt
- • 2 tbsp mustard oil, for basting
Preparation Steps
1
Phase 1
Whisk the yogurt with carom seeds, ginger-garlic paste, turmeric, chili powder, lemon juice and salt; coat the fish gently.
2
Phase 2
Let the fish marinate for only 30 minutes so it stays firm.
3
Phase 3
Thread the fish cubes onto skewers, spacing them apart.
4
Phase 4
Grill over high heat for 8-10 minutes, turning carefully and basting with mustard oil.
5
Phase 5
Serve hot as soon as the fish is charred at the edges and just cooked through.