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Fish with Leafy Vegetables
By : Method
- Blanch the tomatoes and remove the skin.
- Mix together the fenugreek leaves, mint, coriander, spinach and fresh garlic sprigs, onions, green chillies, salt and a little water.
- Grind to a paste. Cut pomfret into long slices.
- Clean them and apply a little salt.
- Rub the paste well into the pieces and keep aside for 2 to 4 hours.
- Light the barbecue fire and place the grill above it.
- Brush the fish pieces with oil after lifting them from the marinade mixture and place them on the grill.
- When the side facing the fire has become brown, turn the pieces over and cook the other side after brushing with oil.
Ingredients:
� kg - pomfret fish
� bunch - fenugreek leaves
few sprigs each - mint, coriander, spinach and fresh garlic (with stems)
1 onion
3 - tomatoes (large)
5 to 6 - green chillies
2 tbsp - oil
1 tbsp - water
salt to taste
� kg - pomfret fish
� bunch - fenugreek leaves
few sprigs each - mint, coriander, spinach and fresh garlic (with stems)
1 onion
3 - tomatoes (large)
5 to 6 - green chillies
2 tbsp - oil
1 tbsp - water
salt to taste
RECIPES BY REHANA KHAMBATY
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