4 to 5 green chilies (according to how spicy you like it)
10 curry leaves (optional)
1 small onion
1 level tbsp garlic paste
1/2 tbsp ginger paste
1 tsp roasted cumin powder
2 tbsp yogurt
1/2 tsp cracked black pepper
1 tsp garam masala
2 tbsp lemon juice
2 tbsp ghee for basting (you can use oil too)
Salt to taste
Carrot salad
3 carrots (I used to vegetable peeler to cut it into strips)
1 onion, sliced
2–3 tbsp of lemon juice
1 tsp sugar
salt to taste
Cilantro for garnishing (optional)
Instructions
Clean and cut fish into cubes. Place it on a kitchen towel to remove all excess water.
Marinate fish with salt and lemon juice. Set this aside
In a blender, place all of the ingredients (except ghee) and process until smooth.
Mix the blended ingredients to the fish and marinate for at least 1 hour or preferably overnight.
You can cook the fish on the stove using a non-stick pan. Alternatively, you can grill the fish in the oven at 200 degrees C for about 15 minutes or until cooked.
While grilling, baste the fish by brushing ghee over each piece of fish.
Serve hot with lemon wedges by the side.
For the carrot salad
Mix all the ingredients in a bowl and let it sit in the fridge for at least 30 minutes.
