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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 5 |
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This is from the Thursday magazine and was submitted by Diana Cherian P. to the What's Cooking current contest column. Ingredients:
500 g boneless hamour fillet, pieces |
50 g red chili powder |
10 g cumin powder |
10 g mustard powder |
10 g ground fenugreek |
10 g chat masala |
200 g ginger-garlic paste |
100 g yoghurt |
50 ml mustard oil |
Directions:
1. Mix all the ingredients, except fish, to prepare a marinade.
2. Add fish cubes.
3. Marinate for 30 minutes.
4. Skewer the cubes.
5. Grill in a tandoor or charcoal grill.
6. Serve hot with salad and khaboos.
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