What goes in:<\/p>\n\n\n\n
For marination:<\/p>\n\n\n\n
1. Lime juice : 3 tbspn
2. Ginger-garlic paste : 11\/2 tspn
3. Salt : 11\/2 tspn
4. Boneless and skinless fish fillets cut into 6-8 thin slices : 200 g \/ 7 oz<\/p>\n\n\n\n
For green leaf paste:<\/p>\n\n\n\n
5. Coriander leaves : 3\/4 cup
6. Mint leaves : 3\/4 cup
7. Green chillies : 5 nos
8. Garlic cloves : 1\/4 cup
9. Ginger, cut in julienne strips : 11\/2 tspn
10. Strained curd(yoghurt**) : 2 tbspn
11. Salt : 1\/2 tbspn
12. Vegetable oil : 2 tbspn<\/p>\n\n\n\n
How to prepare:<\/p>\n\n\n\n
In a bowl mix items 1 to 3. Place fish slices(item 4) in bowl and marinate evenly for 5 minutes. In q blender, grind items 5 to 11 to a fine paste. Mix paste with fish fillets and set aside.
Preheat broiler (salamander)(top heat only) to 250\u00b0C and place the rack 10 cm\/4 inches away from heat source.
Place fish slices onto oiled ovenproof dish, drizzle with oil and place in broiler. After three minutes turn over and broil for another two minutes. Transfer fish to a plate to avoid overcooking.<\/p>\n\n\n\n
Accompaniment : Best eaten with Indian breads, such as chappathis.
Cooking time : 45 mts<\/p>\n\n\n\n
Ginger-garlic paste can be purchased as a ready-made product or made at home. It consists of equal amounts of grated ginger root and garlic cloves blended into a paste.<\/p>\n\n\n\n
Place regular curd in strainer and allow liquids to drain.<\/p>\n","protected":false},"excerpt":{"rendered":"
What goes in: For marination: 1. Lime juice : 3 tbspn2. Ginger-garlic paste : 11\/2 tspn3. Salt : 11\/2 tspn4. Boneless and skinless fish fillets cut into 6-8 thin slices : 200 g \/ 7 oz For green leaf paste: 5. Coriander leaves : 3\/4 cup6. Mint leaves : 3\/4 cup7. Green chillies : 5 …<\/p>\n