Tandoori Fish Gulnar
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