Ingredients (Serves 4 – 5)
1. Whole fish – 2 (medium-sized) (Around 3/4 kg)
2. Thick yoghurt – 2 tbsp
Lemon juice – 1 tbsp
Ginger-garlic paste – 1 tbsp
Turmeric powder – 1/2 tsp
Kashmiri chilly powder – 1 – 1.5 tbsp
Coriander powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Cumin powder – 1/2 tsp
Kasoori methi – 1/2 tsp, crushed with fingers
Ajwain – 1 pinch (optional)
Pepper powder – 1/8 tsp
Salt – As required
Mustard oil / vegetable oil – 1.5 tbsp
Besan / chickpea flour – 1 tsp
3. Melted butter / mustard oil – To baste
Method
1. Make deep gashes on the thicker parts of the fish. Combine all the ingredients numbered 2. Taste-check for salt. Marinate fish with this mixture. For smoky flavor – Heat a charcoal over flame for a few minutes and place inside a small steel bowl. Place it inside the bowl which has marinated fish and pour a tsp of ghee over it. Immediately cover the pan with aluminum foil. Set aside for at least 30 minutes or 2 – 3 hours in the refrigerator. Remove from the refrigerator 30 minutes before baking.
2. Preheat oven at 450 F. Line a baking sheet with aluminium foil and grease with oil/butter. Arrange the fish pieces on the baking sheet or on an oven rack. Bake for 20 – 22 minutes (you can flip the fish carefully after 10 minutes, if you wish). Baste fish with melted butter / mustard oil. Turn the oven to broil mode. Broil for 4 – 5 minutes. Brush butter on the roasted fish and sprinkle chat masala and lemon juice on top. Serve immediately.
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