Cover fish chunks with salt, turmeric, granulated garlic and ground ginger. Sprinkle lime juice over fish and let marinate for at least 20 mins.
In a small saucepan over a low heat heat 2 tbsp oil. Add the cumin seeds and fry for a minute. Add Granulated Garlic and Chili Powder and fry for 10-15 seconds. Add the chick pea flour and continue to cook on a low heat for 1 minute, stirring continuously. Turn the heat off and cool.
In a bowl add yogurt, a pinch of salt and cooled chic pea flour mixture and stir until combined. Add the fish pieces, mix and leave somewhere cool for 30 minutes.
Heat the grill to high. Line a baking tray with foil and put a wire rack over it. Thread the fish pieces onto the skewers and put on the wire rack. Grill over a high heat for 4 minutes.
Turn the fish over and cook for a further 3 minutes, or until cooked through and lightly charred. Serve with lime wedges and salad.
Ingredients
Directions
Cover fish chunks with salt, turmeric, granulated garlic and ground ginger. Sprinkle lime juice over fish and let marinate for at least 20 mins.
In a small saucepan over a low heat heat 2 tbsp oil. Add the cumin seeds and fry for a minute. Add Granulated Garlic and Chili Powder and fry for 10-15 seconds. Add the chick pea flour and continue to cook on a low heat for 1 minute, stirring continuously. Turn the heat off and cool.
In a bowl add yogurt, a pinch of salt and cooled chic pea flour mixture and stir until combined. Add the fish pieces, mix and leave somewhere cool for 30 minutes.
Heat the grill to high. Line a baking tray with foil and put a wire rack over it. Thread the fish pieces onto the skewers and put on the wire rack. Grill over a high heat for 4 minutes.
Turn the fish over and cook for a further 3 minutes, or until cooked through and lightly charred. Serve with lime wedges and salad.
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