Fish and Chilli Shaslik

Ingredients list for Fish and Chilli Shaslik

• 2 Boneless fish fillets (Basa) halved
• 6 Bhavnagri chillies
• 2 tablespoons Gram flour (besan)
• to taste Salt
• 1/2 teaspoon Red chilli powder
• 4 tablespoons Yogurt
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Butter
• 3/4 cup Cooked rice
• a pinch Dried mixed herbs
• 1 1/4 teaspoons Lemon juice
• 1 teaspoon Ginger-garlic paste
• Oil 1 tsp + for grilling
• 1/2 teaspoon Mustard seeds

Method

1. Slit chillies without cutting through.
2. Put gram flour, salt, red chilli powder and yogurt in a bowl and whisk well. Add turmeric powder and whisk again. Add 1 cup water and whisk well.
3. Heat butter in a non-stick pan. Add rice, salt, mixed herbs and mix well. Let it get heated through.
4. Place fish pieces on a plate. Put salt, 1 tsp lemon juice and ginger-garlic paste on them and rub well on both sides. Set aside to marinate for 10-15 minutes.
5. Transfer the herb rice onto a serving dish and spread to make a bed.
6. Take 2 satay sticks and insert 2 chillies and 2 marinated fish pieces alternately onto each of the sticks.
7. To make sauce, heat 1 tsp oil in another non-stick pan, add mustard seeds and let them splutter. Add yogurt mixture and cook till it thickens.
8. Heat some oil in a non-stick grill pan. Place the prepared fish and chilli sticks on it, spread the left-over marinade on top and grill, turning sides, till evenly done on both sides.
9. Add remaining lemon juice to the sauce and mix well and cook for a minute.
10. Place the grilled sticks on the rice, pour the sauce over and serve hot.

Nutrition Info