Tandoori Fish Skewers recipe by Ruhana Ebrahim

Ingredients

• (Amended recipe of ayesha randeree
• 1 box skinless hake medallions (cut into big cubes)
• 1 teaspoon ground garlic
• 1 teaspoon ground ginger
• 1 teaspoon red ginger garlic masala
• 2 tablespoon lemon juice
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1 teaspoon Aromat (a South African Spice)
• ¼ teaspoon turmeric powder
• 1 teaspoon rough red chillies
• 1 teaspoon kashmiri chilli powder
• 1 teaspoon dhana Jeeru (Cumin) powder
• 1 tablespoon Tandoori masala (Akhalwaya's)
• 1 teaspoon lemon pepper
• ¼ teaspoon Elachi (cardomom) powder
• ¼ cup Woolworth's double cream yoghurt
• ¾ cup Woolworth's double cream yoghurt
• 2 tablespoon chopped coriander leaves
• ½ teaspoon lemon pepper
• ½ teaspoon salt
• ½ teaspoon ordinary sugar
• 1 tablespoon crushed garlic
• 2 tablespoon dessicated coconut
• 1 tablespoon lemon