.RH MOD.RECIPES-SOURCE BARBEQUED-FISH M "19 Apr 88" 1988
.RZ "BARBEQUED FISH" "Tandoori Machchi \- Barbequed Fish (North India)"
This recipe comes from Charmaine Solomon's
excellent book \f2Indian Cooking for Pleasure\fP (published in Australia
by Ure Smith).
For this recipe use mullet, jewfish or any other firm fish.
.IH "serves 4"
.IG "2 lb" "1 whole fish" "1 kg"
.IG "" "coarse salt"
.IG "2 tsp" "crushed garlic" "10 ml"
.IG "2 tsp" "crushed finely grated fresh ginger" "10 ml"
.IG "1\(12 tsp" "salt" "7.5 ml"
.IG "1 tsp" "ground cummin" "5 ml"
.IG "1 tsp" "chilli powder" "5 ml"
.IG "1 tsp" "ground tumeric" "5 ml"
.IG "" "pinch of red food colouring"
Alternative:
.AB "2 tsp" "10 ml"
paprika
.IG "6 drops" "coconut essence"
(optional)
.IG "4 tbspn" "lemon juice" "60 ml"
(approximately)
.IG "6 tbspn" "melted ghee" "90 ml"
.IG "2 tsp" "garam masala" "10 ml"
.PH
.SK 1
Buy fish cleaned and scaled.
You may prefer to remove the head, but this optional.
Clean the cavity of the fish with several pieces
of kitchen paper dampened and dipped in coarse salt.
Wash the fish well under cold running water,
then blot dry with kitchen paper.
With a sharp knife cut slashes on each side of the fish
almost to the bone.
.SK 2
Combine the garlic, ginger, salt, cummin, chilli powder,
turmeric, colouring powder or paprika and optionally the coconut essence.
This is what gives tandoori fish its distinctive colour.
Add enough lemon juice to form a thick paste.
.SK 3
Rub the marinade all over the fish, inside and out
and leave for 1 hour or longer in the refrigerator.
.SK 4
Pass a long metal skewer through the fish from head to tail
and cook over glowing coals, or under preheated
.AB "broiler," "griller,"
brushing with melted ghee.
It should take 6 or 7 minutes cooking on each side.
When fish is almost cooked, sprinkle with garam masala.
.SK 5
Serve with naan, parathas or puris.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 minutes preparation, 1 hour marinating, 15 minutes cooking.
.I Precision:
measure the dry spices.
.WR
Mark Shand
University of NSW, Sydney Australia.
shand@cad.unsw.oz.AU