Ingredients:
- 500g white fish fillets (cod, tilapia, or mahi-mahi work well)
- 1/2 cup plain yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons ghee or cooking oil
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional, for spice lovers)
- 1/2 teaspoon salt
- Fresh cilantro, finely chopped (for garnish)
Instructions:
- In a mixing bowl, combine the yogurt, lemon juice, ghee or oil, garam masala, cumin, coriander, cayenne pepper (if using), and salt. Stir well to create a smooth marinade.
- Add the fish pieces to the marinade, ensuring each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Heat a grill or grill pan over medium-high heat. If using skewers, thread the marinated fish pieces onto them carefully.
- Grill the fish for 6-8 minutes on each side, or until it is fully cooked and flakes easily with a fork.
- Transfer the fish to a serving plate and garnish with fresh chopped cilantro.
Serving Suggestions:
- Pair with basmati rice, naan bread, or a side of raita for a complete meal.
- Adjust the cayenne pepper based on your preferred spice level.
Tips:
- Choose firm white fish to prevent breaking during grilling.
- For an extra burst of flavor, sprinkle freshly squeezed lemon juice over the grilled fish before serv
