Marinade for grilled fish with kefir and curry

1 serving

10 minutes

There is something Indian about this marinade - in much the same way, by soaking it in local lassi yogurt, Indians prepare their chicken tikka masala. The set of spices here is not so flowery (and fish does not need any extra spices ) , but the principle is the same: fermented milk products are good conductors of taste and also add softness and tenderness to everything that spends some time in them. The marinade is suitable for absolutely any fish, but for haddock, cod or pink salmon, if you decide to bake them on coals, it is especially recommended as a cure for dryness.

Energy value per serving

• Calories: 244.6
• Proteins: 9.7g
• Fats: 9.8g
• Carbohydrates: 27.8g

Ingredients

• Kefir 3.2%: 250 ml
• Ginger: 1 pc
• Curry: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Slice the ginger thinly, place it in the kefir, add curry powder and mix.

   Required ingredients:

   • Ginger: 1 piece
   • Kefir 3.2%: 250 ml
   • Curry: 1 tablespoon

2. Add salt and pepper to taste. There should be at least 1-2 tablespoons of salt, as the milk marinade 'eats' the saltiness of the fish.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

3. Marinate the fish for 20 minutes at room temperature or refrigerate for 1-2 hours before grilling.