Grilled Pomfret

INGREDIENTS:

Pomfret Fish 2
Lemon Juice 1 tbsp
Turmeric Powder 1 tsp
Ginger-Garlic Paste 1 tbsp
Kashmiri Red Chili Powder 2 tsp
Coriander Powder 1 tsp
Hung Curd 1 tbsp
Mustard Oil 2 tbsp
Salt to taste

METHOD:

Serving Size: 1-2

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

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

In a bowl, mix lemon juice, salt, turmeric powder, ginger-garlic paste, coriander powder, and hung curd. Add the prepared red chili powder-oil mixture and stir well to combine.

Rub the marinade generously over the fish and into the 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.

Throw in a few curry leaves only in the last 20–30 seconds to enhance the flavor and aroma of the pomfret.

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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