Ingredients:
Trout – 3, 250 gms each, whole
Butter for basting
Salt – 1 1/2 tsp
Yellow Chilli Powder – 1 tsp
Ginger Garlic Paste – 1 1/2 tsp
White Vinegar – 1 1/2 tsp
For the Marinade:
Hung Curd – 1 1/3 cups
Ginger Garlic Paste – 1/2 tsp
Ajwain – 1/2 tsp
Garam Masala Powder – 1 tsp
Mustard Oil – 2 tblsp
Turmeric Powder – 1/2 tsp
Method:
1. Clean fish, wash thoroughly and make 3 to 4 deep incisions across each fish.
2. Mix salt, yellow chilli powder, ginger garlic paste and white vinegar.
3. Rub into fish and keep aside for 30 minutes.
4. Combine the marinade ingredients, except oil and turmeric, in a large bowl.
5. Place oil in a small pan over low heat.
6. Add turmeric powder and cover pan.
7. Heat for 2 minutes.
8. Mix this with the marinade and mix well blended.
9. Rub into fish and keep aside for 2 hours.
10. Squeeze excess moisture from fish.
11. Skewer the fish and roast in a oven at 180C for 10 minutes.
12. Remove and baste with melted butter.
13. Roast again for 2 to 3 minutes.
14. Remove from skewers.
15. Serve hot with mint chutney.
