Ingredients:

Pomfret 4, each 450 gm
Carom (ajwain) seeds 10 gm/2 tsp
Cream 45 ml/3 tbs
Cumin (jeera) powder 10 gm/2 tsp
Garlic paste 20 gm/4 tsp
Ginger paste 20 gm/4 tsp
Gram flour (besan) 20 gm/4 tsp
Lemon juice 30 ml/2 tbs
Oil for brushing
Red chili powder 10 gm/2 tsp
Salt to taste
Turmeric (haldi) powder 5 gm/1 tsp
White pepper powder 2.5 gm/ ½ tsp
Yogurt 60 gm/ ¼ cup

Method:

1. Clean fish and make 3-4 deep cuts on each side. Hang yogurt in a muslin cloth for 2 hours to remove whey. Mix yogurt with cream, ginger and garlic pastes, carom seeds, gram flour, white pepper, red chili and cumin powders, lemon juice, salt and turmeric. Rub mixture on both sides of the fish. Set aside for 2 hours. Skewer fish from mouth to tail and roast in a hot tandoori or grill for 6 minutes or in a preheated oven at 350 ºF for 10 minutes.
2. Remove from oven. Hang skewers for 5-7 minutes to let excess moisture drip off. Baste with oil and roast again for 5 minutes.

Be Sociable, Share!

•