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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 3 |
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(Classic Spicy Grilled Fish, Nepali Style) Ingredients:
2 lbs fish fillets, cut into 1-in cubes |
melted butter, for basting |
2 tablespoons chopped scallions (to garnish) |
bamboo skewer, pre-soaked overnight |
1 teaspoon cumin powder |
2 tablespoons cooking oil |
1 tablespoon yellow mustard seeds |
5 fresh red chilies |
1 teaspoon turmeric |
1/4 teaspoon grated nutmeg |
1/2 teaspoon szechwan pepper (timur) |
2 tablespoons lemon juice |
1 teaspoon garlic paste |
1 teaspoon ginger paste |
salt and pepper |
Directions:
1. In a blender combine all marinating ingredients into a smooth paste.
2. In a large bowl, pour the marinade over fish pieces.
3. Mix well, cover, and let marinate for at least four hours.
4. After marinating, drain the marinade.
5. Thread marinated fish cubes into skewers.
6. Grill the skewered fish pieces on a charcoal grill, frequently turning and basting with melted butter until cooked through.
7. Take the cooked sekuwas off the grill and generously brush with butter before serving.
8. Arrange the fish sekuwas on the bed of rice pilaf, stir-fried vegetables, supplemented with tomato, cucumber and red onion slices.
9. Sprinkle chopped scallions over the sekuwas.
10. Complement the sekuwas with tomato or chili achar.
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