Ingredients:
Pomfret – 4, about 300 gms each
Oil for basting
Coriander Leaves – 1 cup, chopped
Green Chillies – 4, seeded and chopped
Ginger – 1 tblsp, julienned
Salt – 1 tsp
Garlic Cloves – 6, crushed
Lime Juice – 2 tblsp
For the Marinade:
Hung Curd – 2 cups
Coriander Powder – 2 tblsp
Black Peppercorns – 1 tblsp, crushed
White Vinegar – 1 tblsp
Black Salt – 2 tsp
Salt – 1/2 tsp
Ginger Garlic Paste – 2 tblsp
Red Chilli Powder – 2 tsp
Method:
1. Clean fish and wash thoroughly.
2. Make light incisions in the flesh on both sides.
3. Mix coriander leaves, green chillies, ginger, salt, garlic and lime juice.
4. Rub into fish and keep aside for 1 hour.
5. Mix all the marinade ingredients.
6. Rub into fish and keep aside for 2 hours.
7. Skewer the fish and roast in an oven at 180C for 8 to 10 minutes.
8. Remove and baste with oil.
9. Roast again for 2 minutes.
10. Remove the fish off the skewers.
11. Serve hot with mint chutney.
