Serves: 4
1 lbs. thick slices of king fish cleaned or your favorite firm white fish
1 tablespoon(s) lemon juice
salt to taste
lemon wedges, finely sliced onion rings, cucumber and tomato slices to garnish.
Grind to a fine paste:
1 tablespoon(s) red chilli powder
½ teaspoon(s) black pepper powder
½ teaspoon(s) turmeric powder
½ teaspoon(s) cumin seeds or ground cumin
½ teaspoon(s) coriander seeds or ground coriander
1 small onion chopped
2 teaspoon(s) garlic chopped
2 teaspoon(s) ginger chopped or 1 tsp. ground ginger
salt to taste
water to grind as required
1. Apply a little salt and lemon juice to the washed fish slices. Keep for 5-10 minutes. Wash and drain well. Marinate the
fish slices in the ground paste and keep preferably refrigerated for about an hour.
2. Heat a griddle on medium flame and smear a little oil
on it. Place the slices in batches of 2 or 3 depending upon the size of the griddle. Do not overcrowd the griddle. Pour a little oil around each fish slice
with a teaspoon and let it roast on a medium flame till aromatic and crisp. Flip and repeat the procedure for the other side.
Serve on a bed of tomato, cucumber and onion thinly sliced.