WHAT GOES IN
1. Boneless and skinless fillet(s) of any fish with white, firm flesh – 150g/5 oz
2. Lime juice – 1 tbspn
3. Ginger-garlic paste – 1 tbspn
4. Turmeric powder – 1 tspn
5. Chilli powder – 1 1/2 tspn
6. Coriander powder – 1/2 tspn
7. White pepper powder – 3/4 tspn
8. Salt – 1 1/2 tspn
9. Water – 3 tbspn
10. Onions chopped – 3 tbspn
11. Green chillies, coarsely chopped – 4 nos
12. Ginger chopped – 1 tbspn
13. Garlic chopped – 1 1/2 tspn
14. Curry leaves – 20 nos
15. Sunflower oil – 3 tbspn
HOW TO PREPARE
“Butterfly” fish, ie cut a deep pocket into the fillet(s) and set aside.
In a bowl combine items 2 to 9 and marinate fish in it for 10 minutes. Rub marinade into the pocket(s) as well.
On a chopping board or in a small blender combine items 10 to 14 and chop to a coarse paste. Fill paste into the pocket(s) of the fish and set aside.
Heat a cast-iron skillet or tava and when it starts smoking, drizzle with 2 teaspoons oil. Place fish fillets in skillet and grill for 2 minutes. Turn over and continue grilling for two additional minutes. Turn over again and continue grilling 3 to 5 minutes, depending on thickness of fillets or until fish is done.
Accompaniment : Pulao and Roti
Cooking Time : 60 mts