New Update
| Main ingredients | Pomfrets, Lemon juice, Hung yogurt, Fresh cream, Ginger paste, Garlic paste, Carom seeds, Gram flour, Kashmiri red chilli powder, Turmeric powder, Egg yolks |
| Cuisine | Indian |
| Course | Starter |
| Prep time | 2-2.5 hours |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 4 small pomfrets, cleaned, washed and deep incisions made on each side
- Salt to taste
- 2 tablespoons lemon juice
- 4 tablespoons hung yogurt
- 2 tablespoons fresh cream
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon carom seeds (ajwain)
- 2 teaspoons gram flour (besan)
- 2 teaspoons Kashmiri chilli powder
- ½ teaspoon turmeric powder
- 2 tablespoons oil + for basting
- 2 egg yolks
- Fresh coriander sprig for garnish
- Onion rings to serve
- Lemon wedges to serve
- Chaat masala for sprinkling
Method
- Rub salt and 1 tablespoon lemon juice over the fish and leave to marinate for 30 minutes.
- Take hung yogurt in large plate, add remaining lemon juice, fresh cream, ginger paste, garlic paste, carom seeds, gram flour, Kashmiri red chilli powder, turmeric powder, 2 tablespoons oil and egg yolk and mix till well combined.
- Rub the marinade into the fish and leave to marinate in the refrigerator for 1-2 hours.
- Preheat an oven to 230° C.
- Place the marinated fish in a baking tray and keep it in the preheated oven and cook for 6-8 minutes. Bring the tray out of the oven and baste the fish with oil. Place it back in the oven and continue to cook for 2-3 minutes.
- Bring the tray out of the oven again and transfer the fish onto a serving plate.
- Garnish with coriander sprigs, onion rings and lemon wedges. Sprinkle chaat masala and serve hot.
Advertisment
