Preparation:
Fillet and skin fish, then cut into 11/2 inch cubes. Put about 5 pieces on each skewer and sprinkle with salt.
Make a paste from the garlic, ginger, spices, and yogurt and use to cover the fish.
Leave for a few hours, then grill. The skewers can be sprinkled with a little oil during cooking, if required.
Garnish with the lemon cut into wedges and fine rings of seeded green chili pepper. |
