Preparation / Directions:
PAT dry the fish and cut into seven cm cubes.
Whisk yogurt cheese in a bowl, add the remaining marinade ingredients and mix well. Evenly rub the fish cubes with this marinade and reserve for 30 minutes.
Skewer the fish cubes slightly apart, keep a tray underneath to collect the drippings.
Roast in a moderately hot tandoor or on a charcoal grill for about four minutes or in a pre-heated oven for six minutes. Remove and hang the skewers to allow the excess moisture to drip off. Baste with a little butter and roast again for three minutes.
Whisk yogurt in a bowl, add turmeric powder and yellow chile powder,
whisk until incorporated.
Heat mustard oil to a smoking point in a pan, remove the pan from heat and sprinkle a little water carefully to bring the temperature down (alternatively, remove and cool the oil). Reheat the oil, add fenugreek seeds and mustard seeds, stir over medium heat until they begin to crackle, add onions and sauté until translucent and glossy, add garlic paste and ginger paste. Stir-fry for a minute. Remove the pan from heat, stir-in the yogurt mixture and salt, return the pan to heat. Stir-fry until specs of fat begin to appear on the surface. Add the fish stock and bring to a boil. Lower the heat and simmer until reduced to half the quantity. Remove and pass the gravy through a fine mesh soup strainer into a separate pan. Return the gravy to heat, gently add the partially grilled fish and simmer for three minutes. Add lemon juice and stir well. Remove from heat and carefully stir-in cream and adjust the seasoning. Crush kasoori methi between the palms and sprinkle along with pepper. Stir carefully.
To serve: Remove to a serving bowl, garnish with coriander leaves and serve with steamed rice.
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