Preparation Time: 15 minutes
Ready in 60 minutes
Serves 4

Roasted Tomato Salsa

Ingredients:

• 3 tomatoes
• 1/2 cup finely diced onion
• 1 pod of garlic, finely chopped
• 3 green chillies, finely chopped
• 1/2 cup chopped fresh coriander
• 1 teaspoon salt
• 2 teaspoons lime juice
• Sprig Roasted Chilli Oil

Method:

• Roast the tomatoes over an open stove, burner, or wood fire until the skin is charred. Remove the skins and deseed.
• Finely chop the tomatoes and add all the solid ingredients in a mixing bowl. Pour in the lime juice, add 2 tablespoons of Sprig Roasted Chilli Oil and mix well.

Wood Fire Grilled Fish Salad

Ingredients

• 500 g fish (preferably boneless)
• 1 teaspoon salt
• 1 tablespoon refined oil
• 2 tablespoon ginger garlic paste
• 2 tablespoon Sprig Roasted Chilli Oil
• 1 tablespoon Sprig Six Pepper Medley
• Thick Bamboo or Iron Skewers

Directions

• Cut the fish into equal chunks for skewering.
• In a small bowl, whisk together refined oil, garlic and ginger paste, salt and black pepper. Marinate the fish and let it rest for around 30 minutes
• After 30 minutes, gently skewer the fish and position the skewers above the fire at a safe distance.
• Rotate the skewers at regular intervals so that the fish gets cooked on both the sides.
• Once the fished ready, chop it coarsely and check for seasoning.
• Transfer it to the salsa bowl, drizzle 1 tablespoon of roasted chilly oil and mix well.
• Serve fresh.

Recipe and Photograph Credits: Antara Boruah (Choukascribbled)