Indian Grilled Fish Skewers in Fragrant Yogurt Sauce
Cooked this tonight with Rachel and Dave. We used Mahi Mahi, which worked well, and paired deliciously with wild rice and a bottle of Tempranillo.
The yogurt marinade was light and indeed, very fragrant. We made extra for veggie kebabs. I thought it was especially well suited for eggplant.
We recommend omitting the fennel - it was weird. But maybe we don't know our arse from our elbow when it comes to fennel.
The cilantro and lime are essential!
Indian Grilled Fish Skewers in Fragrant Yogurt Sauce
Courtesy of: Central Market
4 servings
1 1/2 pounds firm white fish, cut into 2-inch pieces
1 cup plain yogurt
1 serrano chile, seeded
1 1/2 tablespoons chopped fresh ginger
1 teaspoon cardamom
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cracked black peppercorns
1/2 teaspoon coarse salt
1/4 teaspoon turmeric
pinch of cinnamon
pinch of cloves
2 large red bell peppers, cut into 2-inch pieces
1 large fennel bulb, separated, cut into 2-inch pieces
2 large green bell peppers, cut into 2-inch pieces
chopped fresh cilantro
lime wedges
Rinse the fish and pat dry. Place the fish in a shallow glass dish. Combine the yogurt, serrano chile, ginger, cardamom, coriander, cumin, peppercorns, salt, turmeric, cinnamon and cloves in a blender container and process until smooth. Pour the yogurt sauce over the fish. Cover and marinate in the refrigerator for 2 to 3 hours. Thread red pepper, fennel, green pepper and fish onto skewers, repeating the process twice on each skewer. Grill over medium-hot coals for 7 to 8 minutes or until fish flakes easily with a fork, turning one-fourth turn every 1 1/2 to 2 minutes. Garnish with cilantro and lime.







