Ingredients:
• fish cutlets – 4 (total weight 500 gm approx.)
• sour curds – 1 cup
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• kashmiri chili powder – 1 tsp
• Garam Masala powder – 1 tsp
• salt to taste
Method:
- Beat the curd till smooth and add all other ingredients except the fish.
- Soak fish slices in it and marinate for 1 hour.
- Heat a non-stick thick fry pan or electric griddle.
- Brush lightly with olive or Soya oil.
- Lift the pieces out of the marinade (let some of the marinade stick to fish) and place on the griddle.
- When the underside is cooked, turn the fish over and cook the other side.
- Serve on a bed of steamed Basmati rice, (1/2 cup for serving) tangy salad and mint chutney.