1 pound firm white fish
1 teaspoon salt
1/2 cup plain yogurt
6 cloves garlic, peeled
1 fresh ginger root, peeled, cut into 1-inch pieces
1 tablespoon garam masala
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 lemon, cut into wedges
2 hot green chili peppers, seeded (see note)
Fillet and skin the fish,
cut into 1-1/2 inch cubes. Put about five pieces on each skewer
and sprinkle with the salt.
Make a paste from the
yogurt, garlic, ginger, garam masala, coriander and cayenne pepper.
Spread mixture on fish and refrigerator 2 hours.
Remove from refrigerator
and grill 10 minutes or until fish flakes easily with a fork.
The skewers can be sprinkled with a little oil during cooking,
if required.
Garnish with the lemon
and fine rings of green chile pepper.
Makes 3 servings.
Note: Working with jalapeños
or other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
