Ingredients

• 500 g - pomfret fish (cleaned, cut in to 1.5 cubes, washed and pat dried)
• ½ cup - thick curd (beaten)
• 2 tbsp - vinegar
• a few drops red food colouring
• 1/2 tsp - chaatmasala powder
• 1.5 tbsp - oil (for basting the fish pieces)
• salt to taste
• 1 tsp - oil
• To be Ground to a Fine Paste:
• 1 tsp - onion
• 1/4 to 1/2 piece - ginger
• 3 - cloves garlic
• 5 to 6 - red chillies

How to Make Fish Shaslik Kababs

• Combine the curd, vinegar, colouring, salt, oil, ground masala paste and fish pieces together and leave to marinate for about 40 minutes.
• Skewer the fish pieces carefully and grill at 160 degree Celsius in an pre-heated oven.
• Baste the fish pieces with little oil, when turning sides.
• Remove gently when done.
• Serve hot, sprinkled with chaat masala powder.