- 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
- 5 green bird chilis
- 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
- Place yogurt in cheesecloth and suspend over bowl; refrigerate overnight. Press and discard liquid; remaining yogurt curd should be moist and solid. Knead yogurt and cheese into a paste.
- In a food processor, blend cilantro and chilis into a paste. 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. Add fish and marinate in refrigerator for 3 hours.
- Pre-heat grill for 15 minutes, then lower to medium flame. Season grill with lightly oiled cloth. Grill fish for 3-4 minutes each side.