red food colour
cashew nut paste
Kashmiri chilli powder
1. Wash, clean, and cut the murrel fish into cubes. Then, marinate it in ginger-garlic paste, lemon juice, and salt. Cut the fish further, blanch, and then mash it. Mix the curd, jeera powder, mustard oil, garam masala, food colour, Kashmiri chilli powder, and cashew nut paste together.
2. Add the marinated fish to the mixture and stuff the mashed fish into the cubed fish. Apply masala to it and skewer. Cook it in a clay oven and once it’s done, apply whisked egg-white onto the fish and keep it under the salamander for a couple of minutes before serving it.