Instructions

1. Wash, clean and pat dry the pomfrets. Take knife and make a few shallow slit like cuts along the body of the fish. Flip and make similar cuts on the over side as well. These shallow cuts are very important for the marination to seep in and make a huge difference to the final tandoori fish.
2. In a wide plate or a large bowl marinate the fish with ½ tsp Turmeric powder, 2 tbsp Lemon juice, 1 Tsp Garlic paste, 1 Tsp Ginger paste. Apply this First Round of Marination evenly over both sides of each of the fish. Gently massage the skin so that the marination seeps through the slits. Rest the marinated fish for 15 – 20 mins.
3. While waiting for the 15 mins prepare for the Second Round of Marination. In a bowl mix together the hung Curd or Yoghurt, 1 Tbsp Lemon juice, 1 Tbsp Kashmiri Red Chilli powder, ½ Tsp Garlic paste, ½ Tsp Ginger paste, ½ Tsp Ajwain (Carom seed), ½ Tsp Garam Masala, 2 tbsp roasted Gram flour, Mustard oil and salt according to taste.
4. Take the fish that has been resting for about 15 mins and gently rub the Second Round of Marination. Massage and coat well the pomfrets from both sides. Apply the marination along the slits too. Rest the fish for another 15 mins or so.
5. In the meantime, Pre-heat the oven to a 200°C or a 380 °F and keep your baking tray ready by lining it with baking sheet or foil and brushing or spraying some oil over it. Once the fish is marinated for 15 mins, transfer them to the baking tray and bake for 15 – 20 mins.
6. Take out and serve hot. Brush some butter over the oven-hot fish and sprinkle some chaat masala for that extra flavour. Goes well teamed with any kind of Indian breads and Salads.