I must admit that nowadays I make this fish with a traditional tandoori spice mixture I make in big batches and use on everything from pheasant to lamb to this fish. This, however is the original spice blend as I was taught it all those years ago.
The Tandoor is an upright cylinder with an outer sheath of metal and an inside made of a very thick layer of baked clay. Rotis made inside it are plastered to the inner walls. When roasting meats or cooking kebabs, the food is threaded on long metal skewers or Seekhs hence the name of the very popular kebab - Seekh Kebab.
For a long time I have made soybean my staple food. Eggs, curd, vegetables (except tapioca, potato, colocasia etc.), limited quantities of dhal, ground nut (all nuts are good) are taken to supplement it. Take plenty of sambharam (curd mixed with water) before food. You will be satisfied after food. Raitha (curd mixed with cucumber, namkeenbundi or kheera etc.) is a good break fast.
Most women consider fat/oil as the number one enemy in the fight to achieve the perfect body and end up depriving themselves of the minimum daily fat requirement. In the end your skin might end up paying the price for those flat abs. If you are getting less than 20 gm of fat per day your skin will not have enough to lubricate itself resulting in dry and flaky skin. You don't have to over indulge here but incorporate olive oil as an alternative. Or use ghee. According to Ayurveda ghee (clarified butter) has various medicinal properties and rejuvenates the skin from inside.
In a food processor, add all the spices along with the vinegar and blend the ingredients into a course paste. This can all be done a day ahead of time.
However, elderly people who suffer from this disease, which is the greatest killer now, have more than enough insulin in their blood, according to two Canadian doctors, who are running a clinic for treatment of obesity, which is threatening even children. They have come up with a new theory, explained in their book PROTEIN POWER. It is like a water tank, getting filled with water, drop by drop. If the outlet pipe is clogged, water website will come out with difficulty. By increasing the height of water level, we may succeed in getting more water.
Cover and cook koubba for 25-30 minutes, stirring occasionally. When they begin to float to the top of pan, they are ready. Remove them and set them on a warmed dish. When all the dumplings are ready, transfer them to a serving dish and pour sauce over them. Serve with basmati rice.