Fish Shaslik Kababs
500 g - pomfret fish (cleaned, cut in to 1�� cubes, washed and pat dried)
� cup - thick curd (beaten)
2 tbsp - vinegar
a few drops red food colouring
1/2 tsp - chaatmasala powder
11/2 tbsp - oil (for basting the fish pieces)
salt to taste
1 tsp - oil To be Ground to a Fine Paste:
1 tsp - onion
1/4� piece - ginger
3 cloves - garlic
5 to 6 - red chillies
Combine the curd, vinegar, colouring, salt, oil, ground masala paste and fish pieces together and leave to marinate for about 40 minutes.
Skewer the fish pieces carefully and grill at 160 degree C in an pre-heated oven.
Baste the fish pieces with little oil, when turning sides.
Remove gently when done.
Serve hot sprinkled with chaat masala powder.