J and I are big time fisheterian This grilled fish is one of our fav. Traditionally it is prepared with mustard paste. The fish is wrapped in a banana leaf and thrown into a traditional chula.
But this variation tastes equally good. It being summer and with weekend around the corner, I thought this is the perfect time to post this recipe. Barbecue/ Grill a fish instead of meat and you will fall in love with the taste.Preparation Time - 30 minutes
Serves - 1
Whole Pomfret Fish - 1
Plain Yogurt - 2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Crushed Kasuri Methi - 1 pinch
Oil - 1 tbsp
Lime Juice - 2 tsp
Salt to taste
Method of Preparation
1 Clean and wash the Pomfret. Wipe dry using a kitchen towel.
2 Make small slits on the fish on both sides.
3 Rub lime juice over the fish.Sprinkle a little salt and rub again.
4 In a bowl mix plain yogurt + Coriander Powder + Cumin Powder + Red Chili Powder + Crushed kasuri methi + Oil and a little salt. Mix well.
5 Marinate the fish well. Make sure you rub the marination on the slits on the fish.
6 Keep in fridge for about 1 hour after marinating.
7 Preheat oven at 350 Degree F.
8 Grill the Pomfret for about 20 - 30 minutes (varies from oven to oven)
Sprinkle chat masala and a little lime juice before serving. You may also grill some onions and serve along with it.
Rubbing Lime juice reduces the fish smell. Do not over grill it.
You may also mix store bought tandoori masala with yogurt. Instead of whole pomfret, try salmon steaks. Tastes equally well.
Grilled Pomfret - Tandoori Pomfret.