• 3 tablespoons Green chilies chopped
• 100 g Coriander (Cilantro) leaves (2 2/3 cups)
• 18 Mint leaves
• 2 Curry leaves
• 2 tablespoons Pomegranate seeds
• 1 Onion coarsely chopped
• 300 ml Natural (plain) yoghurt (1 1/4 cups) hung
• 1 kg Fish fillets trimmed and cut into large cubes
• Butter melted, for basting

For the marinade

• 1/2 tablespoon Ginger finely chopped
• 1/2 tablespoon Garlic Paste
• 60 g Peanut paste (2 tablespoons)
• 1 teaspoon Cinnamon ground
• All spice pinch of ground
• 1 teaspoon Black peppercorns crushed
• 1 tablespoon Pomegranate seeds crushed
• 1 teaspoon Ajwain seeds
• 1 1/2 tablespoons Cornflour (Cornstarch)
• 1 tablespoon Gram (Chickpea) flour roasted
• 4 teaspoons Lemon juice
• 3 tablespoons Vegetable oil
• Salt