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Preparation Time : 40
Cook Time : 15
Total Time : 55
6 pieces fish
2 tbsp Kashmiri red chilly powder
1 tsp lime juice
1/4 tsp turmeric powder
1 tbsp gram flour / besan
3 tbsp thick curd/yogurt
1 tbsp ginger garlic paste
1 tsp roasted coriander powder
1 tsp cracked peppercorn
1 tbsp garam masala powder
1 tsp amchur powder
1 tsp crushed kasuri methi
2 tbsp mustard oil
1 tbsp salt or as per taste
2-3 charcoal for giving smoky flavor
Wash the fish and pat dry with kitchen towel. Keep aside.
Devien and wash the prawns and pat dry with kitchen towel.
In a mixing bowl add the fish, prawns, turmeric powder, ½ tsp kashmiri red chilly powder, lemon juice, salt to taste, mix well and keep aside for 5-10 mins.
Next add all the remaining ingredients and mix well coating the fish and prawn nicely with the marinade.
Keep them marinated for atleast 30 mins.
Heat and grease a grill pan or normal non-stick pan with few drops of oil.
Layer the fish and prawns in single layers. Do not stick to one another.
Grill them in low-medium heat for 5-6 mins each on both the sides.
For giving smoky flavor, heat the charcoal and add them to the pan and immediately add few drops of oil in the heated charcoal and close the pan with lid and keep for about 2 mins.
Remove and serve with cucumber slices, lemon slices and onion chilly salad.
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Akum Raj Jamir