Ingredients:

• 500 g – Pomfret fish (cleaned, cut in to 1.5 cubes, washed and pat dried)
• ½ cup – thick Curd (beaten)
• 2 tbsp – Vinegar
• a few drops red food colouring
• 1/2 tsp – chaatmasala powder
• 1.5 tbsp – oil (for basting the fish pieces)
• salt to taste
• 1 tsp – oil
• To be Ground to a Fine Paste:
• 1 tsp – Onion
• 1/4 to 1/2 piece – Ginger
• 3 – Cloves Garlic
• 5 to 6 – Red Chillies

Method:

1. Combine the curd, vinegar, colouring, salt, oil, ground masala paste and fish pieces together and leave to marinate for about 40 minutes.
2. Skewer the fish pieces carefully and grill at 160 degree Celsius in an pre-heated oven.
3. Baste the fish pieces with little oil, when turning sides.
4. Remove gently when done.
5. Serve hot, sprinkled with chaat masala powder.

Recipe courtesy of Anita Raheja