Kathmandu:

The days are getting colder giving us a perfect reason to throw a barbecue party at home. Nothing beats the winter chill better than spicy hot delicacies prepared at home and relished with friends and family. So here is Sylvester Gomes, Executive Chef at the Radisson Hotel, who shares his very own recipe for a Nepali-style fish barbecue that makes a mouthwatering snack for your loved ones.

“Fish is not only tasty but also good for health. I have tried to make it simple and easy using spices easily available in market,” says the Chef.

Fish BBQ Nepali-style

Ingredients

• Fish (boneless): Half kilo (8 pieces sliced)

• Lemon juice: 15 mls

• Ginger, garlic paste: 20 grams

• Turmeric powder: 5 grams

• Cumin powder: 20 grams

• Chilli powder: 15 grams

• Fresh chopped coriander: 15 grams

• Roasted mustard oil: 30 mls

• Salt to taste

• Yellow mustard seed paste: 10 grams

• Corn flour: 300 grams

Method

Marinate fish with the rest of the ingredients. Keep for half an hour. Grill on spit fire grill and serve hot.