Step-by-Step Guide to Make Award-winning Grilled Koi Maach (Climbing Perch Fish)
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Speedy Grilled Koi Maach (Climbing Perch Fish). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Grilled Koi Maach (Climbing Perch Fish), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Koi Maach (Climbing Perch Fish) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Grilled Koi Maach (Climbing Perch Fish) using 9 ingredients and 3 steps. Here is how you can achieve that.
#fishandseafood - All the fish lovers out there, here is an absolutely easy and an equally delicious grilled fish. I used a very simple marinade. Just some red chilies, garlic, lime juice, sugar and some dry spices. They can be served as appetizers before any meal.
If had with some salad as an accompaniment, serves as a complete meal in itself. It is a great alternative to any fried fish. In this recipe, I have used Koi (Climbing Perch) fish. But you can go in for any other variety with the same marinade.
Ingredients and spices that need to be Prepare to make Grilled Koi Maach (Climbing Perch Fish):
- 2 Koi (Climbing Perch) fish, cleaned
- 8-10 kashmiri red chilies
- 3-4 garlic cloves
- to taste salt
- 1/2 tsp garam masala powder
- pinch nutmeg powder
- 2 tsp lime juice
- 1 tsp sugar
- 2 tsp oil
Instructions to make Grilled Koi Maach (Climbing Perch Fish)
- Soak the chilies in water for half an hour. Grind along with the garlic and little water into a paste. Add rest of the ingredients and mix well.
- Marinate the fish with a pinch of salt and 1 tsp. lime juice for 10 minutes. Then smear the ground paste liberally on the fish and refrigerate for 15-20 minutes.
- Grill for 25-30 minutes by basting with the remaining marinate halfway through. Serve with onion rings, sliced tomato, lime, green chilies and coriander leaves.
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