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Fish Shaslik Kababs
By : Method
- Combine the curd, vinegar, colouring, salt, oil, ground masala paste and fish pieces together and leave to marinate for about 40 minutes.
- Skewer the fish pieces carefully and grill at 160 degree C in an pre-heated oven.
- Baste the fish pieces with little oil, when turning sides.
- Remove gently when done.
- Serve hot sprinkled with chaat masala powder.
Ingredients:
500 g - pomfret fish (cleaned, cut in to 1�� cubes, washed and pat dried)
� cup - thick curd (beaten)
2 tbsp - vinegar
a few drops red food colouring
1/2 tsp - chaatmasala powder
11/2 tbsp - oil (for basting the fish pieces)
salt to taste
1 tsp - oil
500 g - pomfret fish (cleaned, cut in to 1�� cubes, washed and pat dried)
� cup - thick curd (beaten)
2 tbsp - vinegar
a few drops red food colouring
1/2 tsp - chaatmasala powder
11/2 tbsp - oil (for basting the fish pieces)
salt to taste
1 tsp - oil
To be Ground to a Fine Paste:
1 tsp - onion
1/4� piece - ginger
3 cloves - garlic
5 to 6 - red chillies
RECIPES BY ANITA RAHEJA
