Why recepie famous for?
Cook time : 15 minutes
Ingredients
Boneless Surmai fish fillets 400 gramsHung yogurt 1/4 cup
Ginger-garlic paste 1 tablespoon
Red chilli powder 1 1/2 teaspoons
Garam masala powder 3/4 to cook
Dried fenugreek (kasoori methi) powder 1 1/2 teaspoons
Lemon juice 1 tablespoon
Salt to taste
Oil 2 teaspoon tablespoon
Medium green zucchini cut into roundels 1
Medium yellow capsicum cut into square pieces 1
Ghee 1 tablespoon
Lettuce and carrot salad as required
Lemon wedges as required
Instructions
Step 1Cut the fish fillets into 1 inch cubes and put in a bowl. Add hung yogurt, ginger-garlic paste, chilli powder, garam masala powder, dried fenugreek powder, lemon juice, salt and oil and mix well till the fish pieces are well coated. Set aside to marinate for 1-2 hours.
Step 2
Heat a non-stick grill pan.
Step 3
On each skewer insert 1 zucchini roundel, 1 fish cube, 1 yellow capsicum piece, 1 fish cube, 1 zucchini roundel, 1 fish cube and end with 1 yellow capsicum piece.
Step 4
Add 1 tbsp oil and ghee to the grill pan and heat. Keep the prepared skewers in it and cook for 5-7 minutes, rotating the skewers so that the fish gets cooked from all sides evenly.
Step 5
Keep the skewers on a serving platter. Keep some lettuce-carrot salad and lemon wedges by the side.
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