Ingredients:
- Rahu fish 1 & ½ kg
- Water as required
- Sirka (Vinegar) 3 tbs
- Namak (Salt) 1 tbs
- Dahi (Yogurt) ¼ Cup
- Lehsan (Garlic) 10-12 cloves
- Adrak (Ginger) 1 inch piece
- Podina (Mint leaves) 1-2 tbs
- Hara dhania (Fresh coriander) 1-2 tbs
- Hari mirch (Green chillies) 3-4
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Lal mirch (Red chilli) crushed ½ tbs
- Garam masala powder 1 tsp
- Chicken tikka masala 1 & ½ tbs
- Zeera (Cumin seeds) 1 tbs
- Sabut dhania (Coriander seeds) crushed 1 & ½ tbs
- Imli pulp (Tamarind pulp) 2 tbs
- Cooking oil 1 tbs
- Baisan (Gram flour)
Directions:
Place deep cuts on whole fish from both sides with the help of the knife.
In a bowl,add water,vinegar,salt and mix well.
Add fish and let it soak for 10-15 minutes.
In spice mixer,add yogurt,garlic,ginger,mint leaves,fresh coriander,green chillies and blend well to make a paste.
In a bowl,add ground paste,red chilli powder,salt,turmeric powder,red chilli crushed,garam masala powder,chicken tikka masala,cumin seeds,coriander seeds,tamarind pulp,cooking oil and whisk well.
Pat dry fish with the help of kitchen tissue paper.
Sprinkle gram flour on whole fish,add prepared marinade and rub evenly on whole fish,cover with cling film and marinate for 4-6 hours in refrigerator.
Grease grill with oil,grill marinated fish on burning charcoal or grill pan for 20 minutes (turn sides in between) and basting with cooking oil.
Garnish with fresh coriander,lemon & serve!
Ajza:
- Rahu fish 1 & ½ kg
- Water as required
- Sirka (Vinegar) 3 tbs
- Namak (Salt) 1 tbs
- Dahi (Yogurt) ¼ Cup
- Lehsan (Garlic) 10-12 cloves
- Adrak (Ginger) 1 inch piece
- Podina (Mint leaves) 1-2 tbs
- Hara dhania (Fresh coriander) 1-2 tbs
- Hari mirch (Green chillies) 3-4
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Lal mirch (Red chilli) crushed ½ tbs
- Garam masala powder 1 tsp
- Chicken tikka masala 1 & ½ tbs
- Zeera (Cumin seeds) 1 tbs
- Sabut dhania (Coriander seeds) crushed 1 & ½ tbs
- Imli pulp (Tamarind pulp) 2 tbs
- Cooking oil 1 tbs
- Baisan (Gram flour)
Directions:
Whole machli per knife ki madad sa deep cuts laga lein.
Bowl mein pani,sirka aur namak dal ker ahe tarhan mix ker lein.
Machli dal ker 10-15 minutes kliya chor dein.
Spice mixer mein dahi,lehsan,adrak,podina,hara dhania aur hari mirch dal dein aur blend ker ka paste tayyar ker lein.
Bowl mein ground paste,lal mirch powder,namak,haldi powder,lal mirch crushed,garam masala powder,chicken tikka masala,zeera,sabut dhania,imli pulp aur cooking oil dal ker ache tarhan whisk ker lein.
Machli ko kitchen tissue papper sa pat dry ker lein.
Whole machli per baisan chirak dein,tayyar marinade dal ker machli per ache tarhan rub ker lein aur cling film sa cover ker ka 4-6 hours kliya refrigerator mein marinate ker lein.
Grill pan ko oil sa grease karein aur marinated fish ko jaltay hoye koyla ya grill pan per 20 minutes kliya grill ker lein (bech bech mein sides change kertay rahein) aur bech bech mein cooking oil lagatay rahein.
Hara dhania aur lemon sa garnish ker ka serve karein.
