Tandoori food lovers will guarantee this fantabulous whole pomfret that replaces chicken and casts the exact same spell!!
4 small pomfrets, cleaned up, cleaned, and deep incisions made on each side
Salt, to taste
2 tablespoons lemon juice
2 tablespoons hung yogurt
1 1/2 tablespoons fresh cream
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon carom seeds (ajwain).
2 teaspoons gram flour (besan).
1 1/2 teaspoons Kashmiri chilli powder.
1/2 teaspoon turmeric powder.
1 tablespoon oil + for basting.
1 egg yolk.
Chaat masala for scattering.
Fresh coriander sprig for garnish.
Onion rings to serve.
Lemon wedges to serve.
1. Rub salt and 1 tablespoon lemon juice over the fish and leave to marinade for thirty minutes.
2. Take hung yogurt in big plate, remaining lemon juice, fresh cream, ginger paste, garlic paste, carom seeds, gram flour, Kashmiri red chilli powder, turmeric powder, 1 tablespoon oil, and egg yolk and mix till well integrated.
3. Rub the marinade into the fish and delegate marinate in the fridge for 1-2 hours.
4. Preheat an oven to 230 ° C.
5. Location the marinaded fish in a baking dish and keep it in the preheated oven and cook for 6-8 minutes, bring it out of the oven and baste with oil. Put it in the oven and continue to cook for 2-3 minutes.
6. Bring the tray out of the oven once again and place the fish in a serving plate.
7. Sprinkle with chaat masala, garnish with coriander sprigs and serve hot with onion rings and lemon wedges.
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