The trilogy of ajwain, methi and mustard create magic …couldn’t have enough of this delicious creation!!
Courtesy Atul Sikand
Method:
Wash fish fillets with a tsp of vinegar. Drain and pat dry. Cut into cubes.
Marinate fish in lemon juice, salt, red chilli pwdr, ginger-garlic paste, mustard oil, 1/2 tsp each of coarsely ground ajwain and methi dana, some hung yogurt and besan for about an hour.
Thread the fish carefully onto bamboo skewers. Place on greased foil. Grill in a 425F oven for about 10 minutes. or alternatively BBQ on hot Grill for about 5-6 minutes. Baste with oil.
Flip and grill on other side for another 5 minutes. If grilling in the oven, increase the heat to broil for the last 5 minutes. Baste one more time with oil.
Serve hot with lachcha pyaz!
