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Preparation Time : 15
Cook Time : 45
Total Time : 60
tomatoes 3 nos
finely diced onion 1/2 cups
pod of garlic, finely choppe 1 nos
green chillies, finely chopped 3 nos
chopped fresh coriander 1/2 cups
salt 1 tsp
lime juice 2 tsp
sprig roasted chilli oil 1 tsp
Wood Fire Grilled Fish Salad : fish (preferably boneless) 500 gms
salt 1 tsp
refined oil 1 tbsp
ginger garlic paste 2 tsp
sprig roasted chilli oil 2 tbsp
sprig 6 pepper medley 1 tbsp
Roast the tomatoes over an open stove, burner, or wood fire until the skin is charred. Remove the skins and deseed.
Finely chop the tomatoes and add all the solid ingredients in a mixing bowl. Pour in the lime juice, add 2 tablespoons of Sprig Roasted Chilli Oil and mix well.
Wood Fire Grilled Fish Salad : Cut the fish into equal chunks for skewering.
In a small bowl, whisk together refined oil, garlic and ginger paste, salt and black pepper. Marinate the fish and let it rest for around 30 minutes
After 30 minutes, gently skewer the fish and position the skewers above the fire at a safe distance.
Rotate the skewers at regular intervals so that the fish gets cooked on both the sides.
Once the fished ready, chop it coarsely and check for seasoning.
Transfer it to the salsa bowl, drizzle 1 tablespoon of roasted chilly oil and mix well.
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