Tandoori Pomfret

Ingredients

1 medium size pomfret fish

1 tablespoon lemon juice

1 tablespoon ginger garlic paste

1 tablespoon malt vinegar


1 heaped teaspoon red chilly powder

Half teaspoon ajwain seeds

Salt to taste 

Quarter teaspoon green cardamom

1 teaspoon garam masala powder

Half cup hung curd

Method

Clean the fish with the blunt side of the knife. Pat dry the fish with a clean kitchen towel. Cut the tail and cut from side the fins and gut.

Mark the fish with deep cuts in criss-cross manner till bone on both sides. Apply half the lemon juice and ginger garlic paste on all sides and leave the fish in a wrap in a cold place.

Take a bowl and mix in remaining ginger-garlic paste, red chilly powder, salt, malt vinegar, garam masala, ajwain seeds, hung curd and lemon juice.

Rub this mix all over the fish, ensuring the paste is smeared inside of the cut marks too.

Leave aside for 30 minutes at room temperature. Take a clean skewer and skewer the fish from the centre, following the mouth-first and tail-last technique running with the middle bone.

Cook this skewered fish in a medium heated tandoor till half done and the cut fins are nearly browned.

Remove from tandoor, de-skewer carefully without breaking. Place gently on the serving plate.

Best served with mint chutney and cucumber salad.