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Grilled Pomfret

 INGREDIENTS:

  1. Pomfret Fish 2 
  2. Lemon Juice 1 tbsp
  3. Turmeric Powder 1 tsp
  4. Ginger-Garlic Paste 1 tbsp
  5. Kashmiri Red Chili Powder 2 tsp
  6. Coriander Powder 1 tsp
  7. Hung Yogurt 1 tbsp
  8. Mustard Oil 2 tbsp
  9. Gram Flour roasted, 1 tbsp
  10. Salt to taste


METHOD:

Serving Size: 1-2

Clean the pomfrets and pat dry. Make 3-4 slits on each side for the marination to penetrate.

Heat 1 tbsp of mustard oil to its smoking point. Mix it with Kashmiri red chili powder. This will give a deeper color and flavor to the pomfret. Set aside.

In a bowl, mix lemon juice, salt, turmeric powder, ginger-garlic paste, coriander powder, and yogurt. To this, add the prepared red chili powder and oil mix.

Rub the marinade generously over the fish and into slits. Cover and let it rest for 1-2 hours.

Preheat a grill pan and lightly brush it with mustard oil. Cook the fish over medium heat for 4–5 minutes per side, until nicely charred and fully cooked through.


Garnish with fresh coriander leaves, and serve hot with onion rings and lemon wedges, and mint-coriander chutney on the side.







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