Thursday, October 14, 2010

Tilapia Grilled

This is an excellent and super quick preparation. Tastes great with cocktails/drinks and also as a side dish with some lentil soup/daal. I will sometimes do a lentil soup/Daal , grilled tilapia and plain rice for a meal

Tilapia: 1 pound
Hung curd: 1/2 cup
A tbsp of ginger paste
A tbsp of garlic paste
Garam Masala :1/4 tsp
paprika : 1/2 tsp
Salt acc: to taste
juice of 1/2 a lemon

Method :

Mix all the above ingredients in a bowl and marinate the fish in this. Leave it in the refrigerator for 2 hours. Preheat the oven to 400 degrees fahrenheit . Take a baking tray, line it with aluminium foil, brush it with oil and spread the fish on it and stick it in the oven for 7-10 minutes on the broil setting. Tilapia does not take very long to cook. Cut a piece with a fork or knife ,the inside should be white and not pale pink,if it is not white leave it to broil for a couple minutes more and voila !!! You are ready to savour this  yummy fish :) Serve it on a bed of lettuce leaves .

Note: If I am in a tearing hurry and I don't find the time or ingredients handy then I will use the Shan chicken tandoori BBQ mix for marination. You do not need ginger& garlic if you are using this. Just add 2 tsp of  shan chicken tandoori BBQ , depending on the amount of spice your taste buds can handle,along with curd. Eliminate the salt ,lime and ginger garlic. The mix has all of these. Marinate it for 2 hours and follow the above method for grilling.

P.S I stick to the shaan mix. So I cannot talk for the other brands.I know there are plenty brands available in the market. BTW this mix has artificial food colors ,the preparation you see in the picture is made with shan chicken BBQ mix.

1 comment:

  1. Hi Kavita Aunty, It's Dia!! This is fabulous. I'm going to SO follow and try these recipes on my own :). I owe you a phone call & a visit - things have just been very busy -will tell you in details over a phone call! lots of love, Dia!


Thank You :) For visiting my blog and writing your comments. Your comments are a constant source of inspiration. I look forward to them. So keep reading & writing .