Ingredients:
1. King fish fillet - 1 (~500 g)
(http://en.wikipedia.org/wiki/Indo-Pacific_king_mackerel, but what we get here in Bangalore does not have spots, looks more like this: http://i01.i.aliimg.com/photo/v0/106908407/King_Fish.jpg)
2. Black mustard seed (whole) - 2 tsp
3. Black jeera (nigella seed) - 1 tsp
3. Black pepper corn - 1 tsp
4. Garlic - 6 cloves
5. Cooking oil - 2 tbsp
6. Salt - 2 tsp
Procedure:
1. Wash the fish with water and dry it by letting the water drip off.
2. Rub salt and oil on it.
3. Soak the mustard, black jeera and pepper corn in a small amount of water (just enough to submerge them - about 3 tbsp) for about 10 minutes.
4. Add the garlic cloves and make a paste out of all these (the mustard will naturally tend to remain coarser, which is fine).
5. Rub the paste on the fish. Leave for 30-60 minutes.
67. Slowly barbecue the fish on a grill or using a skewer.
1. King fish fillet - 1 (~500 g)
(http://en.wikipedia.org/wiki/Indo-Pacific_king_mackerel, but what we get here in Bangalore does not have spots, looks more like this: http://i01.i.aliimg.com/photo/v0/106908407/King_Fish.jpg)
2. Black mustard seed (whole) - 2 tsp
3. Black jeera (nigella seed) - 1 tsp
3. Black pepper corn - 1 tsp
4. Garlic - 6 cloves
5. Cooking oil - 2 tbsp
6. Salt - 2 tsp
Procedure:
1. Wash the fish with water and dry it by letting the water drip off.
2. Rub salt and oil on it.
3. Soak the mustard, black jeera and pepper corn in a small amount of water (just enough to submerge them - about 3 tbsp) for about 10 minutes.
4. Add the garlic cloves and make a paste out of all these (the mustard will naturally tend to remain coarser, which is fine).
5. Rub the paste on the fish. Leave for 30-60 minutes.
67. Slowly barbecue the fish on a grill or using a skewer.
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