INGREDIENTS:
Sole fish cubes: 350 gm
Garlic paste: 1 1/2 tsp
Ginger paste: 1/2 tsp
Black pepper powder: 1/4 tsp
Juice of 1 lime
Salt to taste
Hung curd: 1/4 cup
Chickpea flour, roasted: 1 tbsp
Carom seeds: 1/4 tsp
Turmeric powder: 1/4 tsp
Mustard oil: 2 tbsp
METHOD
- For the first marination, add the fish pieces onto a shallow plate, smear a mix of 1 tbsp garlic paste, ginger paste, black pepper powder, lime juice, salt.
- Keep aside for 5 mins.
- For the second marination, make a paste of hung curd, 1/2 tsp garlic paste, chickpea flour, carom seeds, turmeric powder & mustard oil.
- Smear all over the fish cubes & keep aside for 15 mins.
- Skewer onto skewers & grill them to perfection, basting with its marinade, till they turn a pale golden colour!
- NOTE: Relish this modest delicacy of our Indian cuisine!
