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Fish fillets with other ingredients
Published On: 16 Feb 2012
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
for more details, click the name of the ingredient
hindi: Sathra / Mirzanjosh
tamil: Sathakuppi Sompa / Chatha Kuppai
malayalam: Sathakuppa / Chatakuppa
telugu: Sabasiege / Shatakuppi
hindi: Sowa / Pithapasadaa
Bengali: Sowa / Soolpha
Gujarati: Surva / Surva-Nu-Bi
Marathi: Surva / Shepu
English: Mint Leaves
telugu: Pudhina Koora
kannada: Pudina Sopu / Chetni Maragu
Bengali: Poodina Patha
Gujarati: Fudino / Phodina
Konkani: Pudina / Vodthalaun
Oriya: Podana Patra
Punjabi: Hara Pudina
Bengali: Laban / Noone
For preparing fish kebabs, take a bowl and mix in yogurt, garlic, lemon juice, oregano, dill, mint leaves, salt and pepper.
Marinate the fish fillet in the above mixture. Cover it and keep it in refrigerator for 2 hours.
Preheat the grill.
Pierce the fish fillets on metal kebab skewers and place it in an oiled griddle pan.
Cook it under the grill for about 10 minutes on each side. Turn it over and allow it to cook till it becomes light brown in colour.
Fish kebabs are ready. Serve hot as a starter.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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