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     You will need 1 large pomfret / surmai, whole or cut into pieces 1 tablespoon ( 15 ml ) fresh lime juice 1 tablespoon ( 15 gm g ) salt / to taste Grind to a paste for marinade 1 1/2 teaspoon ( 7 g ) red pepper ( degimirchi ) 8 cloves of ( 16 g ) garlic 1 teaspoon ( 5 g ) coriander seeds 15 ml vinegar 1/2 teaspoon ( 2 g ) salt 1/4 teaspoon ( 1 g ) amchur powder A pinch of fenugreek seeds 2 tablespoon ( 30 ml ) lemon juice 8 g ginger For the seasoning 1/2 teaspoon ( 2 g ) black cumin seeds 1 teaspoon ( 5 g ) salt 2 tablespoon ( 30 g ) amchur powder / mango powder 1 teaspoon ghee Method Wash and dry the fish. Make slits all over . Rub in the lime juice and salt. Keep aside for an hour. Rub the marinade paste into the fish pieces and marinate for two hours. Grill in an oven for 10 to 15 minutes. Sprinkle seasoning ingredients all over the fish and put it back into the oven for another five to six minutes. Serve hot , accompanied by chopped onions, slit green chilies, cucumber slices and lemon wedges.  |
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