4 (450 g (1 lb) each) Pomfrets
2 tbsp (60 g) 2 oz Yoghurt (dahi), drained
2 Eggs, yolks
3 tbsp (60 ml) 2 fl oz Cream
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
2 tsp (6 g) Carom (ajwain) seeds
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (3 g) Cumin (jeera) powder
2 tbsp (20 g) Gram flour (bcsan)
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Butter / Vegetable oil for basting
2 tbsp (60 g) 2 oz Yoghurt (dahi), drained
2 Eggs, yolks
3 tbsp (60 ml) 2 fl oz Cream
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
2 tsp (6 g) Carom (ajwain) seeds
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (3 g) Cumin (jeera) powder
2 tbsp (20 g) Gram flour (bcsan)
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Butter / Vegetable oil for basting
method
1. Clean and wash the fish. Make 2 - 3 incisions on both sides.
2. Whisk together the yoghurt and egg yolks with the remaining ingredients to make a smooth paste.
3. Coat the fish evenly with the yoghurt paste and leave to marinate for at least 3 hours.
4. Preheat oven to 180°C (350°F). Skewer the fish from mouth to tail. Roast for 10 minutes. Remove from heat and hang the skewers to drain the excess liquid. Baste with butter and roast again for 3 - 5 minutes.
5. Serve at once, accompanied by a salad.
2. Whisk together the yoghurt and egg yolks with the remaining ingredients to make a smooth paste.
3. Coat the fish evenly with the yoghurt paste and leave to marinate for at least 3 hours.
4. Preheat oven to 180°C (350°F). Skewer the fish from mouth to tail. Roast for 10 minutes. Remove from heat and hang the skewers to drain the excess liquid. Baste with butter and roast again for 3 - 5 minutes.
5. Serve at once, accompanied by a salad.
serving amount
serves: 4
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