Spicy Barbeque Fish
Ingredients:
500 grams cod fish, whole
Juice of 2 lemons
1 tsp. cayenne pepper (optional)
1 tsp. ground cumin powder
3 tbsp. yogurt
1/2 tsp. ground ginger.
1 tsp. ground coriander powder
1 tsp. ground allspice
4 tbsp. oil
Method:
Clean and dry the fish. Make slits in it. Mix all the spices above,
along with the lemon juice, except the oil. Coat the
fish well with the spicy mixture. Put
it on the rack of a deep roasting pan and brush the oil over
the fish. Bake
for 15-20 minutes.
Karai Keema
Ingredients:
1/2 cup oil
1 large chopped onion
1/2 tsp. ginger paste
3/4 tsp. garlic paste
500 grams ground beef or ground chicken.
1 tsp. salt
1 cup water (approx.)
4 tsp tomato sauce.
1 tsp. ground cumin
1 tsp. ground red chilly (optional)
1 tsp. ground coriander
1/2 tsp. all spice
2 green chillies, chopped (optional).
2 tbls fresh chopped coriander leaves
Method:
Heat the oil and fry the onion until it is light golden brown. Add
the ginger, garlic, ground beef, salt and stir until
the meat is brown. Add
water, and cover the pan. Let it cook until the
meat is half-done. Remove
the lid, add tomato sauce, cumin, corriandar and red chilly.
Cook for 5 /6 minutes. Then
add allspice and green chillies. Simmer
over low heat for 5 -10 minutes, sprinkle it with fresh
corriandar leaves and enjoy!
CHICKEN TIKKA
Ingredients:
1 or 1 1/2 kg of chicken cut into 4 pieces.
1tsp. chilly powder (optional)
1 tsp. salt
1/2 tsp. of ground ginger
1/2 tsp. of ground garlic
1/2 cup lemon juice
Method:
Mix all the spices, meat and lemon juice. Marinate
the chicken well for 3 - 4 hours.
Put on skewers and
BBQ
them. Brush it often with oil and cook until the chicken is done.
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