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

  1. For the first margination, add the fish pieces onto a shallow plate, add 1 tbsp. garlic paste, ginger paste, black pepper powder, lime juice, salt & mix well.
  2. Keep aside for 5 mins.
  3. For the second margination, make a paste of hung curd, 1/2 tsp garlic paste, chickpea flour, carom seeds, turmeric powder & mustard oil.
  4. Smear all over the fish cubes & keep aside for 15 mins.
  5. Skewer onto shashliks & grill them to perfection, basting with its marinade.

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