Ingredients
– 8 Pomfret fish
– 1/4 tsp Turmeric powder
– 2 tbsp Red chilli powder
– 1 tsp Garam masala powder
– 1/2 tsp Carom seeds/ ajwain
– 1 tbsp Roasted gram flour/ Besan
– 1/2 cup Hung Curd
– Salt to taste
– 4 tbsp Mustard oil
– Juice of 1 lemon
– 2 tbsp Coriander paste
– 1 tsp Ginger-garlic paste
Directions
– Trim tails, fins and other unnecessary things. Then wash it thoroughly.
– Make incisions on a clean fish. Keep it aside.
– In a bowl, add all the ingredients mentioned in the ingredient list. Adjust the amount of besan and yogurt to get a nice thick paste.
– Apply this marinade to the fish on both sides very well.
– Keep it for at least 30 minutes in the fridge.
– Preheat the oven to 180 Degree Celsius (356 Degree Fahrenheit).
– Grease the pan or rack. Place the fish on grill rack and cook it for 15-20 minutes until golden brown.
– Serve with Onion rings and lemon.