Tandoori Fish
Ingredients:
- Pom fret fish or any fish without many small bones - 1/2 to 1/4 kg
For the Marinade:
- Cumin seeds - 1 tsp
- Black cumin seeds - 1/2 tsp
- Garlic - 4 cloves
- A large piece of ginger Big pinch ajwain
- Red chillies - 2
- Salt - 1 tsp
- Curds - 2 tbsp
- Amchoor - 1/2 tsp
- Tomato ketchup - 1/2 tbsp
- Oil - 1 tbsp
For Basting Sauce:
- Pepper powder - 1/4 tsp
- Lime juice - 2 tsp
- Oil - 1 tbsp
- Dried, crushed fenugreek leaves for sprinkling on top of the tandoori fish.
Recipe Directions:
- Clean pomfret. Remove head, tail and skin.
- Make gashes in the fish. Grind cumin seeds, garlic, ginger, ajwain and red chillies.
- Rub this paste on the fish along with beaten curds, amchoor, tomato ketchup, salt and oil. Set aside for two hours.
- Pierce a skewer lengthwise through the fish and bake in a tandoor or over charcoal fire on a rack. It can also be done under an electric grill.
- Cooking does not take more than 10 to 15 minutes. Baste with the spicy sauce.
- Sprinkle dried fenugreek (methi) leaves before serving. Goes well with pickled small onions.
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