TANDOORI POMFRET
This is one of the best
ways to eat fish --- a dish from north India
.
Pomfret ( small ) - 4 nos.
Butter - 45 gm.
Yogurt - 60 gm.
Eggs - 2 nos.
Ginger/garlic paste - 20 gm.
Roasted gram powder - 9 gm.
Red chili powder - 2.5 gm.
Ajowain - 2 gm.
Chaat-masala - 5 gm.
Lemon juice - 30 ml.
Salt - to taste.
Tandoori color - a pinch.
Slit pomfret across the width. Beat eggs and yogurt lightly, add ginger/garlic paste, gram flour, red chili powder, chaat-masala, lemon juice and tandoori color, crushed ajowain and butter. Mix well. Marinate pomfrets in the mixture for at least 2 hrs. Roast fish in hot oven for 20 mins, turning and basting fish till done. Serve hot with naan.
Time taken -- 2
1/2 hrs.
Serves -- 4.
