Recipe: Sarson Wali Machhli

Last Updated: Wednesday, February 24, 2010 - 19:06

Enjoy this delicious fish tikka infused with freshly crushed mustard grains.

Ingredients
225 – 250 gm (6 Pcs) Fish Fillet (Sole)

First Marination

½ tsp Ginger Garlic Paste
To taste Salt
½ tsp Yellow Chilli Powder
1 tsp Lemon Juice
1 tsp Mustard Oil
1 tsp Mustard Grain (Crushed)

Second Marination

4 tbsp Hung Curd (Low fat)
½ tsp Ginger Garlic Paste
2 tsp Mustard Oil
To taste Salt
½ tsp Yellow Chilli Powder
½ tsp Garam masala
1 tsp Lemon Juice
1 tsp Mustard paste
For basting Clarified butter

Procedure

1. Clean and cut large cubes of fish (1½” X 1½”), wash, pat dry and keep aside.

First Marination

2. In a bowl mix ginger, garlic paste, salt, yellow chilli powder, lemon juice. Heat mustard oil in a pan, add crushed mustard grain, when it starts crackling immediately transfer it to the bowl. Apply this to fish cubes, rub well and keep aside for atleast ½ hours.

Second Marination

3. In a bowl whisk hung curd, add all the remaining ingredients in the order listed.
4. Squeeze excess moisture from the fish and put cubes into the second marinade, coat well and keep atleast for 1hour.

Cooking

5. Take a skewer and skew marinated fish pieces one by one an inch apart. Apply remaining marinade on fish.
6. Roast in a tandoor or over a charcoal grill at a moderate temperature for 5 – 7 minutes, baste with clarified butter during cooking.
7. Serve hot with choice of a salad and chutney.



First Published: Wednesday, February 24, 2010 - 19:06
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