Oven It-Bake & Stuff · Uncategorized

Tandoori Fish-Oven

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That IS a good charr..& I always wish the pics were better ..sigh..

Loved this recipe to the core..

http://foodpunch.com/tandoori-pomfret-fry-recipe/

INGREDIENTS (SERVES 2):

  • 2 whole pomfret fish, about 200 gms each
  • 1 tbsp thick curd, hung for a few hours
  • 1 & ½ tbsp Chickpeas flour (Beasn)
  • 2 tsp ginger garlic paste
  • ¼ tsp turmeric pwd
  • ½ tsp red chilli pwd
  • ½ tsp Kashmiri/Deggi Mirch pwd
  • 1 tsp Coriander pwd
  • ¼ tsp Garam masala pwd
  • ½ tsp Carom seed (ajwain)
  • 2 tbsp oil for shallow frying plus 1 tbsp for marinade
  • Juice of half a lime
  • Salt and freshly ground pepper
  • Fresh salad and lime wedges to serve
  • PREPARATION:

    1. Clean the pomfret fish and make deep incision across the fish on both side about 1 inch apart. Smaer with the lemon juice and salt and crushed pepper and keep aside for 10 mins.
    2. Now dry roast the chickpeas flour in a small pan until just fragrant but the colour does not change.
    3. Mix ginger garlic paste, turmeric, red chilli, kashmiri chilli, coriander pwd together in a bowl. Then mix in the carom seed, garam masala pwd, 1 tbsp oil and the roasted chickpeas flour.
    4. Marinate the pomfret in this spice mixture for 15 mins.
    5. Heat remaining oil in a non stick pan and fry the marinated fish along with all the marinade for 3-4 mins on each side on a med-high flame, until the marinade & skin turns golden and the fish is cooked through.
    6. Serve hot with a fresh crunchy salad of your choice and lime wedges.
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