(Amended recipe of ayesha randeree)
Pic cred: ruhana ebrahim, @ruhanas_kitchen
1 box skinless hake medallions (cut into big cubes)
1 teaspoon ground garlic
1 teaspoon ground ginger
1 teaspoon red ginger garlic masala
2 tablespoon lemon juice
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon aromat
1⁄4 teaspoon turmeric powder
1 teaspoon rough red chillies
1 teaspoon kashmiri chilli powder
1 teaspoon dhana Jeeru (Cumin) powder
1 tablespoon Tandoori masala (Akhalwaya's)
1 teaspoon lemon pepper
1⁄4 teaspoon Elachi (cardomom) powder
1⁄4 cup Woolworth's double cream yoghurt
Yoghurt Coconut Dip:
3⁄4 cup Woolworth's double cream yoghurt
2 tablespoon chopped coriander leaves
1⁄2 teaspoon lemon pepper
1⁄2 teaspoon salt
1⁄2 teaspoon ordinary sugar
1 tablespoon crushed garlic
2 tablespoon dessicated coconut
1 tablespoon lemon juice
Mix all ingredients in bowl.
Add in cubed fish. Coat well.
Clingwrap and leave for 3 hours to marinate.
Thread fish onto soaked wooden skewers.
Heat frying pan, add butter/oil and fry fish till tender.
Mix all dip ingredients. Serve with fish, with fresh lemon and crisp flatbread.
Note: Ayesha originally had kingklip fish, I would have preferred that fish if I had on hand.