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Recipe Name: Tandoori Fish
| Preparation time | - |
| Cooking time | - |
| Serving | - 2 |
INGREDIENTS
| Pomfret fish | 1 whole (approx.500 g) | |
| Salt | 1 tsp | |
| chilli powder | 1/2 tsp | |
| Ginger | 20 g | |
| Garlic | 4 cloves | |
| Ajwain | 1 tsp | |
| Lemon | 3 | |
| Curd | 100 g | |
| Vinegar | 1/2 g | |
| Garam masala | 1 tsp | |
| Haldi | 1/4 tsp | |
| Fat | 1 tsp | |
| For garnish | ||
| Onion rings | 50 g | |
| Tomato | 100 g | |
| Lemon | 1 | |
METHOD
- Scrape the scales and cut the pomfret on the belly side. Clean the inside, cut the fins and tail. Well and dry. Give 3-4 slits crosswise evenly spaced on both sides upto the bone (do not cut bone).
- Make a paste of 10 g ginger, garlic, 1/2 tsp ajwain, 1/2 tsp salt, 1/2 tsp chilli powder and one lemon. Apply this paste well on outside and inside of the fish and leave for half an hour.
- Prepare a mixture of curd, salt, vinegar, garam masala, haldi and left over ajwain powder, ginger and garlic paste and lemon juice.
- Marinate prepared fish in this curd mixture for one hour, spooning it well inside and into cuts.
- Put on to skewer (through mouth and right through tail) and cook in a tandoor or moderately hot oven till half done.
- Hang to drain out the moisture.
- Brush with fat all over and again put in the tandoor till done all over.
- Serve hot garnished with onion rings, tomato and lemon slices.
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Nutrition Facts
| Serving Size | 1 no | |||||||||||||||||||||||||||||||||||||||
| Amount Per Serving | ||||||||||||||||||||||||||||||||||||||||
| Calories 129 | ||||||||||||||||||||||||||||||||||||||||
| Calories from Fat 31 | ||||||||||||||||||||||||||||||||||||||||
| % Daily Value | ||||||||||||||||||||||||||||||||||||||||
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs