Ingredients

250g King fish

20g corn oil

For marinade 1

50g fresh basil leaves, chopped

80g lemon juice

2g ground white pepper

20g salt

20g green chilli, chopped

15g ginger, chopped

10g garlic paste

For marinade 2

20g plain yogurt

8g red onion, chopped

10g ground turmeric

2g masala mix

10g ground cumin

1 red chilli

For serving

mint chutney

lemon wedges

onion

Method

Cut the King fish into cubes.

Marinate the fish with lemon juice, salt, white pepper, chopped green chilli, ginger, garlic paste and finely chopped basil leaves.

Put the fish into the second marinade mix, with yogurt and Indian spices. Cook in the tandoori oven at 2500C for 15-20 minutes.

Serve with mint chutney, onion and lemon wedges.

[Originally published in Abu Dhabi Week vol 2 issue 25]