Ingredients :
Tahini paste 3 tbsp
Garlic Chopped 2 tbsp
Green Chili Chopped 1tsp
Chili flakes 1tsp
Sunflower oil 30ml
Celery chopped 1 tsp
Dagad Phool ½ tsp
Salt As per taste
Sesame seeds 1 tsp
Pomegranate powder 2 tsp
Basa Fish 500g boneless
Method
Debone the fish and cut rectangular pieces I inch thickness and 3 inch in length, set aside.
In a mixing bowl place tahini, oil, mix well and add garlic, chili flakes, green chili, celery and salt
Mix Dagad phool, pomegranate well with a balloon whisk. Marinate the fish and set aside in a refrigerator at least for 2 hours. Skewer and grill on a moderate hot grill, cook till the fish is cooked from inside. Serve hot.
Tahini paste 3 tbsp
Garlic Chopped 2 tbsp
Green Chili Chopped 1tsp
Chili flakes 1tsp
Sunflower oil 30ml
Celery chopped 1 tsp
Dagad Phool ½ tsp
Salt As per taste
Sesame seeds 1 tsp
Pomegranate powder 2 tsp
Basa Fish 500g boneless
Method
Debone the fish and cut rectangular pieces I inch thickness and 3 inch in length, set aside.
In a mixing bowl place tahini, oil, mix well and add garlic, chili flakes, green chili, celery and salt
Mix Dagad phool, pomegranate well with a balloon whisk. Marinate the fish and set aside in a refrigerator at least for 2 hours. Skewer and grill on a moderate hot grill, cook till the fish is cooked from inside. Serve hot.
