Ingredients:

• Tahini paste – 3 tbsp
• Garlic, chopped – 2 tbsp
• Green Chili Chopped – 1 tsp
• Chili flakes – 1 tsp
• Sunflower oil – 30 ml
• Celery, chopped – 1 tsp
• Dagad Phool – 1/2 tsp
• Salt – As per taste
• Sesame seeds – 1 tsp
• Pomegranate powder – 2 tsp
• Basa Fish – 500g boneless

Method:

1. Debone the fish and cut rectangular pieces 1 inch thickness and 3 inch in length, set aside.
2. In a mixing bowl place tahini, oil, mix well and add garlic, chili flakes, green chili, celery, salt, Dagad phool, pomegranate mix well with a balloon whisk.
3. Marinate the fish and set aside in a refrigerator at least for 2 hours.
4. Skewer and grill on a moderate hot grill, cook till the fish is cooked from inside.
5. Serve hot.

Recipe courtesy of Barbeque Nation