Yield: 10 portions
Ingredient Amount
Marinade
Sour cream 10 oz.
Cashew nut paste 4 oz.
Soak nuts in hot water 30 minutes, drain and process to paste.
Chick pea flour 3 oz.
Ajwain crushed 2 tsp.
Thai bird chili, fine chop 2 Tbsp.
Fennel pwd 1 Tbsp.
White pepper freshly ground 1½ Tbsp.
Salt t.t.
Lemon juice 1 ea.
Ginger ,pwd 1 tsp.
Garlic paste 1 Tbsp.
Fish, Spanish mackerel , cut 3 “ cubes 20 ea / 2.5 lb
Oil, vegetable ¼ Cup
Ginger, minced 1 Tbsp.
Garlic, minced 1 Tbsp.
Mint and Yogurt Chutney
Cilantro, with stalk 1 bun
Mint 2 bun
Lemon 2 ea.
Cumin seed 1 tsp.
Thai bird chili 8 ea.
Sugar 1 Tbsp.
Salt t.t.
Yogurt whole, thick 10 oz.
Mise en place
Method for Marinade
1. Mix the yogurt, sour cream, cashew nut paste, cream, spices, ginger etc. in a bowl. Check seasoning. – add yogurt and sour cream slowly to achieve a paste consistency. You may not need all of the yogurt.
Preparation
1. Clean the fish and dry them well. Free off any moisture.
2. Sprinkle salt and squeeze the juice of two lemon on the fish pieces.
3. Let it stand for 15 minutes, remove excess moisture and place fish on skewers as demonstrated by Chef.
4. When fish is on skewers mold marinade paste around fish, covering each portion completely. Make sure there is sufficient marinade on each piece.
5. Cook in a hot tandoori oven for 12/ 15 minutes. The top should be dark brown with spots of black.
6. Serve with mint chutney.
Method for Mint Chutney
1. Pluck the mint leave and combine with chopped Cilantro.
2. Place this in a blender, add the rest of the ingredients except YOGURT,SALT, LEMON AND SUGAR.
3. Make sure the mixture is smooth and not watery. You may add UP to ½ cup of water when required while blending- if needed
4. Remove and GRADUALLY ADD THE YOUGURT AS REQUIRED. Do not make the mixture watery. Add salt , sugar and lemon and check for taste.
5. Must be minty, spicy, sweet and salty.