Tandoori fish Skewers (Amended recipe of ayesha randereeStyling inspired by Ayesha R)Pic cred: Ruhana Ebrahim, @mama_taught_me_well Ingredients:1 box skinless hake medallions (cut into big cubes)1 teaspoon ground garlic1 teaspoon ground ginger1 teaspoon red ginger garlic masala2 tablespoon lemon juice1 tablespoon white vinegar1 teaspoon salt1 teaspoon Aromat (a South African Spice)¼ teaspoon turmeric powder1 teaspoon rough red chillies1 teaspoon kashmiri chilli powder1 teaspoon dhana Jeeru (Cumin) powder1 tablespoon Tandoori masala (Akhalwaya's)1 teaspoon lemon pepper¼ teaspoon Elachi (cardomom) powder¼ cup Woolworth's double cream yoghurt Yoghurt Coconut Dip:¾ cup Woolworth's double cream yoghurt2 tablespoon chopped coriander leaves½ teaspoon lemon pepper½ teaspoon salt½ teaspoon ordinary sugar1 tablespoon crushed garlic2 tablespoon dessicated coconut1 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.