Indian

Ajwaini Macchi – (Monkfish kabab)


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Fish dishes are a hot favourite with a lot of people, especially baked, grilled or barbecued preparations. Fish kebabs are a major hit with seafood lovers. Kebabs can be served as a starter or a side dish as part of main course, either ways they are extremely delicious.

This recipe from Michelin starred chef Peter Joseph is double marinated, first with a spicy paste and then with a yoghurt paste with ajwain (carom seeds), which enhances the taste and helps in food digestion too. Easy to cook at home, so try this!

Step-by-Step Easy & Quick Recipe –

Prep Time                  Cook Time            Total Time                  Yields

2 hours 30 mins           15 mins                2 hours 45 mins         2

Ingredients:

8 pieces Monkfish (approx 50g each)

First Marinade:

1 tbsp Oil

½ tbsp Ginger & Garlic Paste

½ tbsp Lemon Juice

1 Green chilli, Chopped

½ tsp Turmeric powder

Salt to taste

Main Marinade:

2 tbsp Oil

½ tsp Turmeric powder

1 tsp Kashmiri chilli powder

2 tbsp Lemon Juice

1 tbsp Ginger & Garlic Paste

2 tbsp Yoghurt

1 tsp Mustard paste

¼ tsp Ajwain (carom seed)

½ tsp Garam Masala powder

1 tbsp Dill leaves, chopped

 Garnish:

Pinch Chat masala

¼ Lime, juice

Instructions:

  • Cut the Monkfish into even-sized 50gm pieces, wash the fish and pat dry.
  • Make up the first marinade by mixing all the ingredients together.
  • Add the fish and rub the marinade all over the fish. Leave for 30 minutes.
  • In separate bowl make up the second marinade by mixing the oil, turmeric and Kashmiri chili powder first.
  • Add the remaining ingredients of the main marinade and mix together.
  • Coat the fish with this marinade and leave the fish for two hours in the refrigerator.
  • To cook sprinkle with a little oil and heat the grill or barbeque. Place under the grill for 5 minutes, turn and leave to cook for another few minutes until it has cooked through.
  • Serve hot with a sprinkle of chat masala and lime juice.

Note: Delicious fish kebabs are ready to serve, can be served along with coriander & mint chutney, a perfect barbeque delicacy, enjoy. Bon Apatite!

Happy Cooking!!

Recipe & picture courtesy: Chef Peter Joseph

Peter-Joseph-Tamarind-Head-Chef

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