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How to Prepare Tandoori Fish? - Viji's New Recipes - Fish Recipes


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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