Are you making this recipe? If so please help us out. Send us the photo of the recipe. 500 grams of King Fish (thick slices) (cleaned well) Salt (to taste) 1 tbsp. of Lemon Juice Lemon Wedges Onion (finely sliced rings) Cucumber Tomato (slices) 1 small Onion (chopped) 2 tsp. of Garlic (Lasan) (chopped) 2 tsp. of Ginger (Adrak) (chopped) 4 Curry Leaves (Karhi Pattay) 1 tbsp. of Red Chilli Powder (Pisi Lal Mirch) ½ tsp. of Black Pepper Powder (Kaali Mirch) ½ tsp. of Turmeric Powder (Haldi) ½ tsp. of Cumin Seeds (Zeera) ½ tsp. of Coriander Seeds (Dhania) Salt (to taste) Water (as needed for grinding paste)

1) Grind all of the ingredients for paste together to form a smooth paste. 2) Apply a little salt and lemon juice to the washed fish slices. Set aside for 5-10 minutes. Wash and drain well. 3) Marinate the fish slices in the grounded paste and keep refrigerated for atleast an hour. 4) Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or 3 depending upon the size of the griddle. Do not over crowd the griddle. Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame until it is aromatic and crisp. Flip and repeat the procedure for the other side. 5) Serve hot on a bed of onion rings, cucumber and tomato slices garnished with lemon wedges. Tips: 1) Any white firm flesh fish can be used instead of king (surmai) fish. 2) To make this recipe low fat, the marinated fish slices can be grilled with minimum or no oil.

Serving Suggestions: Serve Hot Yield: 4 Servings Degree of Difficulty: Medium Recipe Category: Seafoods Recipe Ethnic Group: Pakistani

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