Dakshini Machhi Kabab

I love flavours from the south of India. I would anyday give up a butter chicken for a portion of spicy chettinad chicken, or a fish tikka for a serving of Chepala pulusu. I have never thanked God enough for Chicken 65, I know he didn't create it, but he did create the one who created it) Be it the fiery Andhra Cuisine or the flavours from God's own country, I am a fan of every thing  made in kitchens on the other side of the Vindhyas, I think. (I hope my true blue Punjabi boyfriend is not going to read this post). Ok I love my ghee soaked parathas too, especially the ones his mother makes on the tandoor.

Of course, you understand my predicament by now. I am torn between the North and the South. So, I have been toying with the idea of a south Indian inspired Kebab and finally after a few trials I came up with this one. It's quite simple. It takes a little time to prep for the dish, but otherwise of course there isn't much to do. I think you will like it.

 Ingredients:

Bekti fillet (cut like tikka) - 500g
Vinegar : 2-3 tbsp
Ginger paste - 1 tbsp
Garlic paste 2 tbsp
Curry leaves 2-3 stalks
Sesame seeds - 2 tbsp 
Mustard seeds - 1 1/2 tbsp
Whole cumin - 1 tbsp
Whole red chilies - 5-6
Turmeric powder - A pinch 
Salt to taste

Method:

Lightly dry roast the curry leaves sesame seeds, mustard seeds, whole cumin and whole red chilies and grind it together to form a dry mixed spice.

Pour the masala into a bowl and one by one add the ginger paste, garlic paste,vinegar. turmeric powder, salt and oil and mix well. The marinade for the fish is done.

Marinate the fish with the marinade for an hour.

Pre heat oven at 175 degrees  centigrade.

Grill at 175 degrees for 20-25 minutes.

Serve piping hot with a squeeze of lime and some chopped green chilies 

PS: You could also make the dish with pomfret. I made it last evening and it was over before I could click snaps for the blog.