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COURTESY KHATIJA EBRAHIM
Blend together:
10 Curry leaves,
10cloves of Garlic,
1 bunch fresh green dhania,
1 tsp Salt,
1stp white Pepper,
5 Green Chillies,
3/4 Tbsp Lemon juice,
3 Tbsp Mayonnaise,
3 Tbsp Sour Cream optional and 3 Tbsp Olive oil.
Marinate fish and layer in Pyrex dish, garnish with onion and tomato wedges, herbs and butter leave for a few hours and then grill.
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