Barbecued Skewers of Fish

1 pound firm white fish
1 teaspoon salt
1/2 cup plain yogurt
6 cloves garlic, peeled
1 fresh ginger root, peeled, cut into 1-inch pieces
1 tablespoon garam masala
1 tablespoon ground coriander
1 teaspoon cayenne
1 lemon, cut into wedges
2 hot green chili peppers, seeded (see note)
  1. Fillet and skin the fish, cut into 1-1/2 inch cubes. Put about five pieces on each skewer and sprinkle with the salt.
  2. Make a paste from the yogurt, garlic, ginger, garam masala, coriander and cayenne pepper. Spread mixture on fish and refrigerator 2 hours.
  3. Remove from refrigerator and grill 10 minutes or until fish flakes easily with a fork. The skewers can be sprinkled with a little oil during cooking, if required.
  4. Garnish with the lemon and fine rings of green chile pepper.
Makes 3 servings.

 Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting boardwith hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.