BBQ is a summer treat in the West and a festive treat in the East. Seafood is a delight when charcoal-grilled. You can use a variety of fish and prawns with the same recipe. Seer is the most preferred. Light the charcoals and get ready!
500 grams fish fillet – preferably seer
1 1/2 tsp salt
1/2 cup yogurt
4 tbsp oil
Grind to paste:
1 small onion
4 garlic cloves
4 whole dried red chillies
1 tsp red kashmiri chilli powder
1/4 tsp turmeric powder
1 tbsp cashew nut, coarsely crushed
1″ cinnamon stick
2 green cardamom pods
1. Wash the fillets and pat dry. Apply lime juice and salt and keep aside.
2. Prepare the spice paste using water if required. Mix in the yogurt. Marinate the fish with this mixture and refrigerate for 2 hours.
3. Prepare the barbecue. Fish fillets take about 3 to 5 minutes to cook on barbecue.
4. Brush with oil once done.