Tandoori Pomfret

Ingredients

Pomfret- 275 to 300 Gms each	6 Nos.
Lime Juice	2 Nos.
Turmeric Powder	1 Tsp.
Salt	1 Tsp.
Marinade
Ginger paste	2 Tbsp.
Garlic paste	2 Tbsp.
Carom seeds	2 Tsp.
Red chili pd.	2 Tsp.
Roasted Chana dal Powder	2 Tbsp.
Hung Curd	1 Cup.
Mustard oil	1 Tbsp.
Cumin powder	2 Tbsp.
Salt	To taste
Basting and Garnish
Butter	3 Tbsp.
Fresh Coriander	Small bunch
Chaat masala	1 Tsp.
Mint chutney
Lime	1 no.

Method of Preparation

• Clean, wash and make 3 deep slits to both side of the Pomfret.
• Squeeze lime juice over pomfrets; rub salt and turmeric powder nicely. 
• Keep aside for 30 minutes.
• Mix all the ingredients of the marinade to a smooth and thick paste.
• Put the pomfrets in marinade keep aside for 2 hours turning upside down twice.
• Skewer pomfrets along the bone piercing from one side to other from mouth to tail.
• Put the skewered pomfrets in to the moderately hot tandoor and cook for eight minutes.
• Remove from tandoor and hang the skewers to allow excess moisture to drip. Baste with butter.
• Put them back into the tandoor for another five minutes or until done.
• Remove from tandoor, brush with butter and sprinkle chaat masala.
• Garnish with chopped coriander and serve hot with mint chutney and lime wedges.
• Note: To avoid slipping of the pomfret into the tandoor, put half raw potato before and after the pomfret to secure.