Fish Tikka Kebab

• 2 cups yogurt
• 2 ounces Amul cheese (a popular Indian brand of vegetarian processed cheddar cheese spread)
• 1 teaspoon ground fennel
• 1 teaspoon ground cumin
• 1 ounce cilantro, blended into a paste
• 5 green bird chilis, blended into a paste
• 1 ounce oil
• 1/2 teaspoon salt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• salt to taste
• 1/2 ounce lime juice
• 2 pounds mahi mahi

1. Place yogurt in cheesecloth and suspend over bowl; refrigerate overnight.
2. Press and discard liquid; remaining yogurt curd should be moist and solid.
3. Knead yogurt and cheese into a paste.
4. In a food processor, blend cilantro and chilis into a paste.
5. In a bowl, add the yogurt/cheese mixture, ground spices, ginger, garlic, lime juice, cilantro and chili paste, and oil, mix and season with salt.
6. Add fish and marinate in refrigerator for 3 hours.
7. Pre-heat grill for 15 minutes, then lower to medium flame.
8. Season grill with lightly oiled cloth.
9. Grill fish for 3-4 minutes each side.

yogurt, cheese, ground fennel, ground cumin, cilantro, green bird chilis, oil, salt, ginger paste, garlic, salt, lime juice, mahi

Taken from www.foodrepublic.com/recipes/fish-tikka-kebab-recipe/ (may not work)