← Nouns Cooking · Indian

Ingredients

• 600 g firm skinless fish (monkfish, cod loin, kingfish or salmon), cut into 4 cm chunks
• 150 g thick Greek yogurt (or hung curd)
• 2 tbsp mustard oil or other oil
• 1½ tbsp lemon juice
• 3 cloves Garlic, grated
• 2 cm piece Ginger, grated
• 1 tbsp Kashmiri chilli powder
• 1½ tsp ground cumin
• 1 tsp Ground coriander
• ½ tsp Ground turmeric
• 1 tsp Garam masala
• ½ tsp ajwain (carom seeds)
• 2 tbsp gram flour (besan), lightly toasted
• 1 tsp Salt
• 1 tbsp melted butter or ghee, for basting
• 1 tsp Chaat masala
• 1 Red onion, sliced into rings, to serve
• 1 lemon, cut into wedges

Method

1. Pat the fish very dry. Mix the yogurt, oil, lemon juice, garlic, ginger, spices, ajwain, gram flour and salt into a thick paste.
2. Fold the fish gently into the marinade, cover and chill for 30 min. Don’t leave it much longer than a couple of hours, or the acid softens the fish.
3. Heat the grill to high and line a tray with oiled foil, or soak wooden skewers and thread the fish on them.
4. Grill the fish 8–10 cm from the heat for 5–6 min, turn carefully, brush with butter and grill for 4–5 min more, until charred at the edges and just flaking in the centre.
5. Sprinkle with chaat masala and serve straight away with onion rings, lemon wedges and mint chutney.

Tips

• Use a firm fish that holds together; delicate fillets like sole fall apart.
• Toasting the gram flour in a dry pan for 2 min removes its raw taste.

Sources

Written in our own words after cross-checking these recipes:

Tea for Turmeric Yummy Tummy Aarthi