Now, this is one recipe I tried lately, like an arrow shot in the dark. For a person like me who eats Fish but cooks fish rarely, yielding to my hubby's dislike towards fish for some reason. But now I've just taken the u-turn for my dear son who loves it. And guess what this dish hit that bulls-eye and we all devoured into it including my hubby dear.
Here I have used my favourite Pomfret fish, and I chose this recipe as it already had our favourite word "Tandoori" in it which we all mutually agree to like. Yet I was a little sceptical about it as it had way lot of vinegar going into it. But believe me the end result was rewarding, and that's what matters isn't it? Playing around with the ingredients won't hurt then.
Ingredients
- Fish (Pomfret/ sole) 450 gms
- For first marinate:
- Vinegar- 60 ml
- Lemon juice- 2 tbsp
- Garlic paste- 2 tsp
- Red chilly powder- 1 tsp
- Salt to taste
- For second Marinade:
- Yogurt- 4 tsp
- Egg beaten- 1
- Cream- 2 tbsp
- Ginger paste- 2 tsp
- Garlic paste- 2 tsp
- Gram flour- 2 1/2 tbsp
- Red chilly powder-1 tsp
- Turmeric- 1 tsp
- Black pepper- 1 tsp
- Butter for basting
- Carom (ajwain seeds) - 2tsp
Directions
- 1Wash and clean the fish, make 3 incisions on it.
- 2In a bowl put all ingredients mentioned under heading "For first marinade", mix well. Add the Fish and allow to marinate for 1/2 an hour.
- 3In another bowl whisk the yogurt and add remaining ingredients mentioned in "For second Marinate" and mix well. Remove the fish from first marinate and marinate in the second mixture for at least 1 hour.
- 4Now bake, grill or pan fry the fish for about 8-10 mins, basting with butter at intervals.
- 5If you desire an authentic smoked "tandoori" flavor then, make a small cup using a piece of aluminium foil, place it in the fish pan. Heat a piece of charcoal, place it in the aluminium cup, drop half tsp of oil or butter over it and close the lid immediately. Keep the lid closed for 5 mins. Tandoori Fish Gulnar ready!! Serve Hot with lemon wedges and pickled onion rings.
