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Masaledar Macchi - Spicy Grilled Fish


Fish – as small salmon, trout, left whole
1 ¼ pounds

Lemon – juice
3 tbsp
Onion – coarsely chopped
2 ounces
Garlic cloves – coarsely chopped
2” ginger root
1 piece
Fresh hot green chilli – sliced
Ground turmeric
¼ tsp
Garam masala
1 tsp
Chilli powder
¼ tsp
Coconut milk – well stirred
6 oz can
Vegetable oil

Wash and dry fish. Cut 3-4 deep diagonal slits across both sides of the fish. Rub with ½ teaspoon salt and 1 tablespoon lemon juice. Set aside. Combine and blend remaining lemon juice, ¼ teaspoon salt, onion, garlic, ginger, coriander leaves, turmeric, garam masala and chili powder into a smooth paste.

Empty paste in shallow dish large enough to hold fish. Add coconut milk; mix. Leave for 5-10 minutes. Meanwhile, preheat grill and oil grilling rack with vegetable oil. The rack should be placed about 6 inches form source of heat. Lift fish out of marinade and place it in or on rack. Grill for about 25 minutes, turning fish every 5 minutes and basting frequently with marinade. If you don't have a hinged rack turn only once.

If fish is browning too fast, distance it more from heat. Do not baste towards end to allow fish to form a crust.