Achari Pomfret

Ingredients

• 2 medium pomfrets, cleaned
• 1½ tablespoons pickle paste + brushing
• 1 tablespoon roasted gram flour (besan)
• 1½ tablespoons yogurt
• Salt to taste
• 1 tablespoon smoked mustard oil
• Butter for basting
• Cherry tomatoes to serve
• Lemon wedges to serve
• Onion rings to serve
• Green chutney to serve

Method

1. Heat a barbeque pit with sufficient coal.
2. In a bowl, add pickle paste, gram flour, and mix well. Add yogurt, and salt, mix well. Add mustard oil, and mix well.
3. Add a little salt on the pomfrets and brush a little pickle paste on it. Apply the prepared paste on the fish and rub on both sides. Reserve the marinade.
4. Skewer the fish onto skewers and place it on the barbeque pit. Brush with the reserved marinade and baste with butter in between.  Flip and cook on both sides for 12-15 minutes.
5. Slide the fish onto a serving plate and baste with a little more butter. Serve hot with cherry tomatoes, lemon wedges, onion rings and green chutney.