Ingredients:

  • 1/2 cup (120g) thick Greek yogurt
  • 1 tbsp (15g) ginger-garlic paste
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15ml) vegetable oil
  • 1 tsp (2.5g) Kashmiri red chili powder
  • 1/2 tsp (2.5g) turmeric powder
  • 1/2 tsp (2.5g) garam masala
  • 1/2 tsp (1g) carom seeds (ajwain)
  • 1 tsp (6g) salt
  • 1.5 lb (680g) firm white fish fillets, cut into 3-inch chunks
  • 1 tbsp (15ml) oil for grilling
  • 1 tbsp (5g) fresh cilantro, chopped
  • 1 tsp (2g) lemon zest
  • 1 pinch (0.5g) chaat masala

Instructions:

  1. In a mixing bowl, whisk together the yogurt, lemon juice, oil, and all spices until a smooth, thick paste forms.
  2. Pat the fish fillets completely dry with paper towels to ensure the crust adheres.
  3. Coat each piece of fish thoroughly in the marinade and let it rest in the fridge for 30 minutes.
  4. Heat a grill pan over medium-high heat and brush lightly with oil.
  5. Place the fish on the grill, press down lightly for 5 seconds to ensure contact, and sear for 4–6 minutes per side until a mahogany-colored crust and slight char appear.
  6. Remove from heat and garnish with chopped cilantro, lemon zest, and a pinch of chaat masala.