| Recipe Name: Tandoori Fish |
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| Category: Indian |
Sub Category: Non Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Pomfret fish |
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1 whole (approx.500 g) |
| Salt |
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1 tsp |
| chilli powder |
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1/2 tsp |
| Ginger |
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20 g |
| Garlic |
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4 cloves |
| Ajwain |
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1 tsp |
| Lemon |
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3 |
| Curd |
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100 g |
| Vinegar |
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1/2 g |
| Garam masala |
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1 tsp |
| Haldi |
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1/4 tsp |
| Fat |
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1 tsp |
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| For garnish |
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| Onion rings |
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50 g |
| Tomato |
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100 g |
| Lemon |
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1 |
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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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Tags:
Tandoori Fish, 1/2 , tsp
, cut , tsp , paste , lemon , tandoor , ajwain , ginger , hot , tail , bone , salt , powder , half , mixture , fish , curd , put , one |
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