How to make Fish and Chilli Shaslik -
Marinated fish and bhavnagri chillies cooked on satay sticks and served with herbed rice.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Boneless fish fillets (Basa), Bhavnagri chillies
Cuisine : Fusion
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Honey Garlic Prawns-SK Khazana Grilled Fish With Curried Coconut Sauce Three Style Fish Parcels Fish Veronique
Fish and Chilli Shaslik Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 0-5 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Fish and Chilli Shaslik Recipe
Boneless fish fillets (Basa) halved 2
Bhavnagri chillies 6
Gram flour (besan) 2 tablespoons
Salt to taste
Red chilli powder 1/2 teaspoon
Yogurt 4 tablespoons
Turmeric powder 1/4 teaspoon
Butter 1 teaspoon
Cooked rice 3/4 cup
Dried mixed herbs a pinch
Lemon juice 1 1/4 teaspoons
Ginger-garlic paste 1 teaspoon
Oil 1 tsp + for grilling
Mustard seeds 1/2 teaspoon
Method
Step 1
Slit chillies without cutting through.
Step 2
Put gram flour, salt, red chilli powder and yogurt in a bowl and whisk well. Add turmeric powder and whisk again. Add 1 cup water and whisk well.
Step 3
Heat butter in a non-stick pan. Add rice, salt, mixed herbs and mix well. Let it get heated through.
Step 4
Place fish pieces on a plate. Put salt, 1 tsp lemon juice and ginger-garlic paste on them and rub well on both sides. Set aside to marinate for 10-15 minutes.
Step 5
Transfer the herb rice onto a serving dish and spread to make a bed.
Step 6
Take 2 satay sticks and insert 2 chillies and 2 marinated fish pieces alternately onto each of the sticks.
Step 7
To make sauce, heat 1 tsp oil in another non-stick pan, add mustard seeds and let them splutter. Add yogurt mixture and cook till it thickens.
Step 8
Heat some oil in a non-stick grill pan. Place the prepared fish and chilli sticks on it, spread the left-over marinade on top and grill, turning sides, till evenly done on both sides.
Step 9
Add remaining lemon juice to the sauce and mix well and cook for a minute.
Step 10
Place the grilled sticks on the rice, pour the sauce over and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
