Skip to main content

TANDOORI FISH POMFRET

Tandoori fish pomfret
Ingredients
2 whole pomfret (approx 1 kg)
1 t red chilli powder
ginger 1 small piece(20- 30 g)
5-8 garlic cloves
1 t ajwain
2-3 T lemon juice
200 g curds
1 t vinegar
1 t garam masala
1/2 t turmeric powder
2T fat
salt to taste
METHOD
  • Scrape the scales and cut the pomfret on the belly side.
  • Clean the inside,cut the fins and tail.wash well and dry .give 3-4 slits crosswise evenly spaced on both sides up to the bone (do not cut the bone)
  • Make a paste of 10 g ginger,garlic,1/2 t ajwain(omum)1/2 t salt.1/2 t redchilli powder,and lemon.
  • Apply this paste well out side and inside of the fish and leave for half an hour.
  • Prepare a mixture of curds ,salt,vinegar,garam masala,turmeric powder, and left over ajwain powder,ginger and garlic paste.And lemon juice.
  • Marinate prepared fish in this curd mixture for one hour ,spooning it well inside and inti out side.
  • Put on to skewer (through mouth and right through tail) and cook in a tandoor or moderately hot oven till half done.
  • Hang to drain out the moisture.
  • Brush with fat all over and again put in the tandoor till done all over.
  • Serve hot with onion rings.
Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

BASUNDI

BASUNDI (MILK KEER) 1 litter full cream milk 2 cup sugar 10- 15 raisins 10 cashew nuts 3-4 pistachios 2 -3 green cardamom 1 tsp ghee METHOD Boil the milk in a heavy bottom aluminium container or thick base cooker ,on a low flame till it becomes slightly thick and light brown in colour when boiling time should be stirring constantly. till it is of creamy consistency. Remove add sugar mix well,keep aside, Crushed green cardamom seeds. Heat ghee in pan fry cashewnuts,raisins.pistachios little brown add to the milk and add the crushed cardamom powder, Serve Basundi with hot puris 1 LITTER MILK FOR SERVE 3-4 PERSONS
Post a Comment
Read more

COCONUT MILK RICE

COCONUT MILK RICE 2 cup basmati rice 1 cup coconut milk 1 cup water 4 tsp ghee 2 green cardamom 1 piece cinnamon 2-3 cloves 1 samll bay leaves salt 1 tsp sugar 3-4 of saffron (soak in 2-3 tsp milk) 6-8 Cashewnuts and raisins METHOD Wash rice gently and remove all the water . Heat 2 tsp ghee fry cashwanut and raisins take it out and remind ghee fry the rice gently few minutes. Heat ghee in a deep heavy pan add cinnamon,bay leaves,cloves, sugar and salt fry few minutes and add the coconut milk and 1 cup water bring to boil when boil point add the rick cook for simmer 5-10 minutes still the rice cooked ,do not over Cook, Sprinking the saffron on the rice when it cool ad cashwnuts and raisin mix gently Serve with mutton fry. HOW TO MAKE COCONUT MILK; 1 coconut Grated the fresh coconut . 1 cup grater coconut you need 1 1/12 cup water .use warm water.or soak the coconut in the water for 5 - 10 minutes .Grind in a mixie using warm water or soak on the same water .Grind it few minutes,strain t...
Post a Comment
Read more