BBQ fish. Indian style (eng)


In addition to tom yum soup which we had on that memorable evening meeting with our friends in Goa, we also enjoyed BBQ fish. Once I described the recipe of how to marinate denizens of the sea, and now to your attention, dear readers of Meat Juice, the Indian variant. For those who love hotter food.

You’ll need:

  • 1 medium ginger
  • 1 big head of garlic
  • 1 lime
  • ground black pepper
  • salt
  • 2 tbs. olive oil or sunflower oil

We had three fairly large fish. They were some local denizens. In our latitudes, we can easily use mackerel or any fish you like. Chop the ginger and garlic.

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Add salt, pepper

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and oil to the mixture.

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Squeeze juice out of lime with your strong hands (they are strong for sure).

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Get a little life hack from our St. Petersburg comrade Vova (no politics, ladies and gentlemen ;)), who participated in the preparation of this yummy: a lime, before being cut, has to be rolled on a cutting board with a generous effort. Then it will more readily and with less effort on your part give its juice to the marinade.

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Thoroughly mix everything and put aside, let the ingredients get to know each other better.

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Meanwhile, the fish is tired of waiting. In India, it is very undesirable to leave it alone; you need to cook it quickly. And again there are some hugger-muggers; this time from Ira, the author of the main course this evening, which was tom yum soup. You need to make some cuts on the back of the fish and to make them not perpendicularly to the spine, but at an angle of 60 degrees. In this case the marinade covers larger area and the fish is saturated better. The story of a humanitarian about mathematical things may not be completely clear, so here is a photographic visual aid.

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Stuff the belly and cuts tightly with already befriended ingredients.

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Dress it up in a couple of layers of foil and let it lie down for half an hour.

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The fire gathered our bunch long ago around its mesmerizing light. The only thing to do is to put the fish on the grill and turn it at regular intervals till it’s done. If there are a lot of layers of foil, then you can cook directly on an open fire. And if the fish is lightly dressed, it is better to wait for the coals. Cooking time is 20 minutes at most. All right, we’re off to eat!!!

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It’s me cutting a gift that we brought from the motherland — dry sausage) A rare thing in Goa!

And for dessert get some juicy and colorful India…

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