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- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 4
Ingredients |
|
| Fish (take small fish to avoid fat) | ½ kg |
| Ginger (adrak), chopped | 1 table spoon |
| Garlic (lahasun) cloves | 5-6 pieces |
| Vinegar (sirka) | 4 table spoon |
| Salt (namak) | according to Taste |
| Coriander Seeds (sabut dhaniya) | 1 table spoon |
| Cumin Seeds (sabut jeera) | 1 table spoon |
| Red chili (laal mirch) | 1 tea spoon |
| Vegetable oil (vanaspati tel) | 1 table spoon |
| Green chili (hari mirch) | 3- 4 pieces |
| Mustard oil (sarso ka tel) | 1 tea spoon |
Instructions
- Mix ginger, garlic, coriander and cumin seeds, salt, red and green chilies, vinegar and grind it in blender to form a fine paste.
- Marinate fish pieces into the paste for about 4 hours in the refrigerator.
- Place marinated fish pieces on the tray spray mustard oil and grill for about 5-6 minutes.
- Turnover and grill for about 5-6 minutes again.
- Keep a constant check. Grilling time may vary depending on the thickness of fish pieces.
- Serve the spicy grilled fish hot with your favorite chutney.
- Recipe Type : Low calorie, Low calorie fish, Low calorie non vegetarian
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