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Boneless fish pieces - 1/2 kg
juice - 2 tbsp
Curds - 1 cup
- 4 to 6
- 2 cm
Coriander ;eaves - 1/2 cup
;eaves - 1/2 cup
Cumin - 1 tsp
Oil to brush
Salt & pepper to taste
powder to garnish
How to Make Mahi Kebabs
Wash the fish pieces and pat dry.
Add lime juice, salt and pepper. Keep aside for 15 mins.
Grind green chillies, ginger, coriander, mint leaves and cumin together. Mix with curd and add to fish. Marinate for 1 hour.
Thread the fish pieces on skewers and place on a grilling rack.
Switch on the gas or electric grill.
Place a dripping tray lined with aluminium foil on the lower most shelf.
Place the rack with skewers on the shelf close to the grill.
After 5 mins brush the kebabs with some oil.
When they begin to turn brown, turn the skewers carefully and brush the other side of kebab.
When both sides are cooked, take them out of the oven.
Serve hot sprinkled with some lime juice and garam masala.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.