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| Main Ingredients | Hammour Fillets, Yogurt |
| Cuisine | Middle Eastern |
| Course | Snacks and Starters |
| Prep Time | 1.30-2 hour |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 600 grams Hammour fillets
- Yogurt to taste
- 1 tablespoon lemon juice
- 2 cups yogurt
- ¼ cup gram flour (besan)
- 6-8 strands saffron (kesar)
- 1 tablespoon milk
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 4-6 green chillies, chopped
- 2 teaspoons garam masala powder
- 2 teaspoons turmeric powder
- 1 teaspoon chaat masala
Method
- Apply salt and lemon juice to the fish pieces and set aside. Hang yogurt in a muslin cloth to remove excess water. Dry roast besan on low heat until it is cooked well. Soak saffron in warm milk. Combine besan and hung yogurt and rub thoroughly until smooth.
- Then mix ginger paste, garlic paste, green chillies, garam masala powder, turmeric powder, salt and saffron dissolved in milk.
- Mix thoroughly. Refrigerate fish pieces in this marination for about thirty to forty minutes, preferably in the refrigerator. String the fish pieces onto skewers and cook in a tandoor or grill until done. Serve hot, sprinkled with chaat masala.
Nutrition Info
| Calories | 972 |
| Carbohydrates | 34.1 |
| Protein | 141.1 |
| Fat | 30.5 |
| Other Fiber | Iron- 14.4mg |
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