Indian Grilled Fish With Spicy Fusion Sauce
Servings - 2 - 3
INGREDIENTS
Fish - 600 grams
Salt
Mustard seeds - 2 tablespoons
Dry red chili - 6
Water - 40 milliliters
Tamarind - 40 grams
Water - 150 milliliters
Ginger paste - 1 tablespoon
Prepared mustard red chili paste - 2 tablespoons
Green chili - 1 tablespoon
Coconut - 30 grams
Curd - 100 grams
Salt - 1/4 teaspoon
Oil - 2 tablespoons
Oil - for grilling
Coconut oil - 25 milliliters
Mustard seeds - 2 teaspoons
Dry red chili - 5
Split bengal gram - 2 teaspoons
Curry leaves - 15 - 17
Black salt - 1/4 teaspoon
Coconut - 25 grams
PREPARATION
- Take a fish and make cuts on it.
- Add some salt on it and spread it evenly.
- Marinate for 10 minutes.
- Take a pan, add 2 tablespoons mustard seeds, 6 dry red chili and dry roast for 3 - 5 minutes on medium heat.
- Transfer this into a blender and blend it into a fine powder.
- Add 40 milliliters water and blend it again.
- In a bowl, add 40 grams tamarind, 150 milliliters water and soak for 30 minutes.
- In a mixing bowl, add 1 tablespoon ginger paste, 2 tablespoons prepared mustard red chili paste, 1 tablespoon green chili, 30 grams coconut, 100 grams curd, 1/4 teaspoon salt and mix it well.
- Then, add the marinated fish and mix it well.
- Again marinate for 20 minutes.
- Take a bowl and place a stainer on it.
- Add the soaked tamarind in it and strain the pulpy properly.
- Add the tamarind pulp in the marinated fish and add 2 tablespoon oil and mix it well.
- Heat some oil in a grill machine and place the marinated fish pieces on it.
- Cover it with lid and grill for about 5 - 7 minutes.
- Open the lid and remove the fish from it.
- Heat 25 milliliters coconut oil in a pan, add 2 teaspoons mustard seeds, 5 dry red chili, 2 teaspoons split bengal gram, 15 - 17 curry leaves and stir for a minute.
- Add 1/4 teaspoon black salt, 25 grams coconut and mix it well.
- Cook for 2 - 3 minutes on medium heat.
- Pour the tempering over the fish serve hot.
