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ALLAN DIWAN: Hi, my name is Allan Diwan. I'm the chef and owner of Kashmir Restaurant,
a Kashmir-Indian restaurant in Budapest. We are here on behalf of Expert Village. We're
going to prepare a red snapper in a tandoori sauce. In the meantime, we'll prepare our
marinade. So for our marinade, we'll need a lot of onion--a lot lemon juice, fresh lemon
juice. Let's squeeze some lemon juice for the marinade. We'll try to take out all the
seeds if it's possible. All right. And this lemon juice is going to be the basis of the
marination because it gives it a very citrus flavor, and it absorbs the spices as well,
giving the fish a nice flavor. Lemon is always a very nice flavor with any sort of fish if
you're doing in--whatever sort of fish you're doing, Indian or not.