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.
1
Slice the ginger thinly, place it in the kefir, add curry powder and mix.
- Ginger: 1 piece
- Kefir (3.2%): 250 ml
- Curry powder: 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.
- 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.
