| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
people
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Ingredients
- 2 tbsp Mustard Oil
- 250 g Basa Cubes
- ½ Lemon (juiced)
- 1 tsp ginger garlic paste
- ¼ cup yogurt (hung)
- 1 tsp coriander powder
- 2 tsp pickle masala
- 1 tbsp Garam masala powder
- ⅛ tsp turmeric powder
- salt (to taste)
- red chilli powder (to taste)
- Handful of coriander leaves
- 5-6 Curry leaves
Ingredients
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Instructions
- Marinate the fish with lemon juice and ginger garlic paste and set aside for 15 minutes.
- Add the rest of the ingredients (except the leaves) to the fish and let it marinate for an hour.
- Thread the fish pieces on to wooden skewers and shallow-fry in a non-stick pan, turning occasionally to avoid burning. Or place fish on a baking tray lined with parchment paper and cook in a preheated oven at 180°C for 15 minutes or till done.
Serving Suggestion:
- Allow the meat to rest for a few minutes before serving.
- Garnish with fresh coriander and fried curry leaves, and serve with a yogurt dip.