Goldfish

Ingredients:

  • Sole Fish : 400 gm
  • Hung curd : 60 gm
  • Garam masala : 6 gm
  • Salt as per Taste
  • Crushed black pepper : 10 gm
For Stuffing
  • Cashew nut : 50 gm
  • Fresh grated coconut : 25 gm
  • Ginger : 5 gm
  • Onion chopped : 10 gm
  • Chopped coriander : 5 gm
  • Chopped green chillis : 5 gm

Method:

Cut fish in square chunks and make a pocket for stuffing. Marinate in hung curd, black pepper, Garam masala and salt. Keep fish aside for 2 hours.


STUFFING:

Take a bowl. Put chopped onion, chopped ginger, chopped coriander, chopped green chills, chopped cash nuts, grated coconut.
Mix well and add little salt on it. Stuff the marinated fish and put on tandoori seekh.
Cook till it’s done.
Serve with mint sauce.
Garnish with bell peppers and beetroot julienne.






   
Copyright © 2020 Chef Som Sharma