- 3 small size Pink Perch fish (you can use Mackerel also)
- 2 tbsp ginger garlic paste
- 1 tbsp black pepper powder
- 1 tbsp tamarind paste
- 1 tsp Kashmiri red chilli powder
- 1 tsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- Salt to taste
Veggies (as per your choice)
- 2 medium size carrots
- 2 medium size tomatoes
- 4-5 Okra
- 7-8 green beans
Take a medium-sized bowl and place the cleaned pieces of fish. Now put the chopped veggies in the bowl. Marinate the fish and veggies with ginger garlic paste, black pepper powder, Kashmiri red chilli powder, tamarind paste, apple cider vinegar, extra virgin olive oil, and sprinkle some salt to taste. Mix it, cover with aluminium foil and keep it aside for 60 minutes.
Heat the grill pan and pour a little olive oil to grease the pan to prevent fish from sticking. Place the marinated veggies first, make some space in the middle and put the fish. This process will make fish absorb the flavours from the veggies. Grill the fish on each side for 3-4 minutes on medium-high heat to finish your dish. Serve by placing the grilled veggies first on your serving plate and placing the fish over it.