Ingredients
3 tbsp tahini paste, 2 tbsp garlic, chopped, 1 tsp green chilli, chopped, 1 tsp chilli flakes, 30 ml sunflower oil, 1 tsp celery chopped, ½ tsp dagad phool, salt, to taste, 1 tsp sesame seeds, 2 tsp pomegranate powder, 500 g fish (basa), boneless
Method
• Debone the fish and cut rectangular pieces in one inch thickness and in length, three inch. Set aside.
• In a mixing bowl, place tahini, oil, mix well and add garlic, chilli flakes, green chilli, celery and salt.
• Then add dagad phool and pomegranate powder; mix well with a balloon whisk.
• Marinate the fish and set aside in a refrigerator, for at least two hours.
• Skewer and grill on a moderate hot grill, cook till the fish is cooked from inside. Serve hot.
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