Ingredients:
Boneless Fish – 350 gms, cut into 3 inch pieces
Oil for basting
Salt – 1/2 tsp
White Pepper Powder – 1/2 tsp
White Vinegar – 2 tsp
For the Marinade:
Tamarind – 3 1/2 tblsp
Jaggery – 1 1/2 tsp
Hung Curd – 1/2 cup, whisked
Red Chilli Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Asafoetida Powder – 1/4 tsp
Salt – 1/2 tsp
Method:
1. Wash and clean the fish thoroughly.
2. Mix the salt, white pepper powder and vinegar.
3. Rub into fish and keep aside to marinate for 30 to 45 minutes.
4. Soak tamarind and jaggery in 1 cup of warm water for 30 minutes.
5. Extract pulp and keep aside.
6. Add the whisked curd in a bowl along with tamarind pulp and remaining ingredients for marinade.
7. Mix well.
8. Drain fish and add to the bowl.
9. Rub marinade into fish and keep aside for an hour.
10. Skewer the fish and roast in an oven at 180C for 8 to 10 minutes.
11. Remove and baste with oil.
12. Roast again for 3 minutes.
13. Remove from the skewers and serve hot with mint chutney.
