Masaledar Macchi - Spicy Grilled Fish Recipe - Cooking Index
Masaledar Macchi - Spicy Grilled Fish Recipe - Cooking Index
| 1 1/4 lbs | 567g / 20oz | Fish - as small salmon, trout, left whole |
| Salt | ||
| 3 tablespoons | 45ml | Lemon - juice |
| 2 oz | 56g | Onion - coarsely chopped |
| 2 | Garlic - coarsely chopped | |
| 1 | Ginger root | |
| 1 | Fresh hot green chili - sliced | |
| 1/4 teaspoon | 1.3ml | Ground turmeric |
| 1 teaspoon | 5ml | Garam masala |
| 1/4 teaspoon | 1.3ml | Chili powder |
| 1 | Coconut milk - well stirred | |
| Vegetable oil |
Was and dry fish. Cut 3-4 deep diagonal slits across both sides of the fish. Rub with 1/2 teaspoon salt and 1 tablespoon lemon juice. Set aside. Combine and blend remaining lemon juice, 1/4 teaspoon salt, onion, garlic, ginger, coriander leaves, turmeric, garam masala and chili powder into a smooth paste.
Empty paste in shallow dish large enough to hold fish. Add coconut milk; mix. Leave for 5-10 minutes. Meanwhile, preheat grill and oil grilling rack with vegetable oil. The rack should be placed about 6 inches form source of heat. Lift fish out of marinade and place it in or on rack. Grill for abut 25 minutes, turning fish every 5 minutes and basting frequently with marinade. If you don't have a hinged rack turn only once.
If fish is browning too fast, distance it more form heat. Do not baste towards end to allow fish to form a crust.
Source:
Madhur Jaffrey's Quick and Easy Indian Cooking
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