Recipe
Why make it
Firm white fish cubes marinated in spiced yogurt, ginger-garlic, ajwain and a little mustard oil, then grilled until lightly charred. It works on a grill, in the oven or on a stovetop pan.
Serves 4
+ 13 more in the full recipe
Step 1 of 8
Pat the fish cubes dry with kitchen paper. Put them in a large bowl and toss with 1 tsp salt and the lemon juice. Leave for 10 minutes; this seasons the flesh and firms it slightly.
Step 2 of 8
While the fish rests, whisk together the yogurt, ginger-garlic paste, both chilli powders, coriander, cumin, turmeric, ajwain, garam masala, roasted besan, mustard oil and 1 tsp salt in a separate bowl until smooth and thick.
Step 3 of 8
Drain any liquid from the fish, then fold the fish gently into the marinade so every piece is coated. Cover and refrigerate for at least 30 minutes and up to 2 hours; longer can make the fish mushy.
Step 4 of 8
About 15 minutes before cooking, heat the grill to medium-high, or heat the oven to 240°C with a rack over a tray, or heat a grill pan over medium-high heat. Brush the grill bars, rack or pan with oil so the fish does not stick.
Step 5 of 8
Thread the fish onto skewers, alternating with pieces of capsicum and onion. Leave a small gap between the pieces so they cook evenly, and brush lightly with oil.
The last 3 steps are in the full recipe.
Cook’s tip
Use a firm fish. Delicate fillets break apart on skewers; if the fish is soft, grill it in a lightly oiled basket or on foil.
Ready to cook?
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