Ingredients for rubbing over
- 1 whole Rupchanda Fish small size ,.
- 1 tbsp Fresh Lime Juice
- 1/2 to 1 tsp Salt
Ingredients for the marinade
- 4 tsp curd
- 2 tsp Vinegar
- 6 Large Garlic Cloves
- 1 inch Fresh Ginger
- 6 tsp Fresh Lime Juice
- 3 table spoon Tomato Puree
- 2 spoon Ghee (or preferred oil)
- 1/2 tsp Salt, or to taste
Ingredients for sprinkling on the fish
- 2 tsp Ghee (or preferred oil)
- 1/4 tsp oinon stem and origano
Step 1: prepare the fish
At first wash, trim and clean the fish. Wipe with a dry cloth or paper towel, and make cuts as shown in the above image. Rub in 1 teaspoon of salt mixed in 1 tablespoon of lime juice. Leave for half an hour.
Step 2: make the marinade
Grind the garlic, ginger and tandoori rub spice blend to a fine paste. Add 3 tablespoons of lime juice and 2 teaspoons of vinegar and mix well. Rub this mixture well over the whole surface and in the cuts of the fish. Leave the fish in the marinade for one but preferably two hours.
Step 3: grilling and finishing
Place the fish on non-stick foil and grill for 10-15 minutes under the grill or boiler if cooking indoors. Alternatively, you can cook this over an indoor or outdoor bbq grill in a fish basket. Remove the fish from the grill. Mix 1 teaspoon of the tandoori spice blend rub into two teaspoons of melted ghee and drizzle this over the fish. Place your fish back under (or on) the grill for a further 6 minutes depending on the temperature of your grill or the proximity of the fix to the heat source, watching for it to get just a little charred as shown.
After grilling just plate it .... sparkle some lime juice and onion stem finely v choped and origano paowder..... Ready to Serve
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