12 Monk fish chunks
Salt to taste
1 cup Yoghurt
1 tbsp Gram flour
10ml Vegetable oil
A pinch of Ajwain
1 Green chilli
5 grams Ginger
10 grams Garlic
1 tbsp Mustard oil
A pinch of saffron
A pinch of Chaat masala
Cut the monk fish into even-sized pieces, wash and
leave to drain. Sprinkle a few drops of lemon juice and a pinch of
salt onto the fish and mix well.
Heat vegetable oil in a thick bottomed pan, add the
gram flour and cook to a blond-roux, leave aside to cool.
Prepare a paste of ginger, garlic and green chillies
in a processor or mortar and pestle, keep aside.
Whisk the ginger, garlic and green chilli paste into
the ypghirt in a mixing bowl, gently add the gram flour roux, ajwain,
saffron, seasoning and mustard oil and blend together.
Transfer the monk fish chunks to a shallow container,
pour in the marinade and leave refrigerated for half an hour.
Cook in the tamdoor, barbecue or grill over a medium
heat to strat with and finish at a higher temperature to provide browning.
Serve hot, with a sprinkling of lemon juice and chaat
masala along with salad.