1 lb Firm white fish
1 ts Salt
6 Cloves garlic
1 1/2 Inch fresh root ginger
1 tb Garam masala
1 tb Ground coriander
1 ts Cayenne pepper
4 oz Plain yoghurt
1 tb Veg. oil
1 Lemon
2 Hot green chili peppers
Fillet and skin fish, then cut into 11/2 inch cubes. Put about 5 pieces on each skewer and sprinkle with salt. Make a paste from the garlic, ginger, spices, and yoghurt and use to cover the fish. Leave for a few hours, then grill. The skewers can be sprinkled with a little oil during cooking, if required. Garnish with the lemon cut into wedges and fine rings of seeded green chili pepper. from Favorite Indian Food by Diane Seed —–