Tandoori Fish Gulnar

Tandoori Fish Gulnar

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Servings: 5
Calories: 739

Ingredients
 

  • 4 Fish pomfret/sole/betki, each weighing about 1 lb
  • 4 floz Malt vinegar sirka
  • 2 tbsp Lemon nimbu juice
  • 4 tsp Garlic lasan paste
  • 2 tsp Red chilli powder
  • Salt to taste
  • 4 tsp Yoghurt dahi, hung
  • 1 Egg beaten
  • 2 tbsp Cream
  • 2 tsp Ginger adrak paste
  • 2 1/2 tbsp Gram flour besan
  • 2 tsp Turmeric haldi powder
  • 1 tsp White pepper safed mirch powder
  • 1 3/4 oz Butter for basting
  • 2 tsp Carom ajwain seeds

Instructions

  • Wash and clean the fish. Make 3 incisions on each.
  • Marinate fish in vinegar, lemon juice, half the garlic paste, half the red chilli powder, and salt for half an hour.
  • Whisk the yoghurt and add the remaining ingredients.
  • Remove the fish from the first marinade and marinate in the second mixture for at least 1 hour.
  • Skewer the fish from mouth to tail 2 cm apart and bake / grill for about 8 minutes.
  • Remove and hang the skewer to allow the excess moisture to drip off. Baste with butter and roast or grill for a further 3 minutes. Serve hot.
Calories: 739 kcal
Carbohydrates: 6 g
Protein: 131 g
Fat: 17g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 373 mg
Sodium: 495 mg
Potassium: 3092 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 918 IU
Vitamin C: 11 mg
Calcium: 148 mg
Iron: 4 mg
Cuisine Indian
Ingredients Fish & Seafood
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