FISH MASGOOF

    FISH MASGOOF

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    About this recipe: FISH COOKED ON FIRE AMBERS

    Ingredients

    • 1KG TO 2 KG WEIGHING KATLA/RAHU/SILVER CARP
    • 2 TSP SALT/2 TSP DEGHI MIRCH/ 1 LEMON & FOR GARNISH2 LEMON, 2 TOMATO, 2 GREEN CHILLIES.
    • SLICE THE TOMATOES, CUT WEDGES OF THE LEMONS & SLIT THE CHILLIES, DESEED IT.
    • 3 KGS CHARCOAL

    Directions

    1. SLIT OPEN THE FISH FROM THE SHOULDER SIDE, NO NEED TO SCALE THE FISH
    2. CLEAN THE STOMACH PROPERLY, POKE WITH FORK IN THE FLESH AT DIFFERENT PARTS
    3. ON THE FLESH SQUEEZE A LEMON JUICE & SPRINKLE SALT, LEAVE IT TO MARINATE IT FOR AN HOUR
    4. MAKE SIX WOODEN SKEWERS OF ABOUT 16" LENGTH, SHARPEN IT AT ONE END FOR PIERCING THE FISH
    5. PIERCE THE FISH FROM TAIL SIDE TOWARDS THE SHOULDER HALF WAY THROUGH.
    6. LIGHT THE CHARCOAL ON GROUND, LET THE AMBER FORM IN THE CHARCOAL
    7. PLACE THE FISH WITH THE SKEWERS PIERCED IN THE GROUND, THE FISH FLESH FACING THE AMBER, KEEP A DISTANCE OF AT LEAST 12" FROM THE AMBER.
    8. THE AMBER WILL TAKE AT LEAST 45 MINUTES TO 1 HR 15 MINUTES TO BROWN/ROAST THE FISH.
    9. ONCE THE FISH IS ROASTED, IT WILL BE LITTLE MORE THAN GOLDEN BROWN IN COLOR, BRING DOWN THE FISH & KEEP IT ON THE AMBER WITH THE SCALES ON THE AMBER
    10. PLACE IT ON THE FISH PLATTER, SQUEEZE SOME MORE LIME, SPRINKLE SALT & DEGHI MIRCH POWDER ALL OVER THE FLESH & GARNISH WITH LIME WEDGES & SLIT CHILLIES, SERVE YELLOW DAL & STEAM RICE

    Shortcut

    YOU CAN HAVE THIS AS A STARTER, A VERY HEALTHY & LOW ON CALORIES

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    great !! - 06 Mar 2014

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