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Preparation Time : 45
Cook Time : 15
Total Time : 60
Pomfret fish 4 no
Hung curd 1 cup
Degi mirch powder 1 teaspoon
Kashmiri chili powder 1 teaspoon
Mustard oil 3-4 tablespoon
Black salt 1/4 teaspoon
Ajwain powder 1/4 teaspoon
Kasoori Methi 1/2 teaspoon
Ginger garlic paste 1/2 tablespoon
Garam masala 1/2 teaspoon
Chaat Masala 1 teaspoon
Lemon juice 1 teaspoon
Roasted besan 1 tablespoon
Fine chop mint and coriander 1 tablespoon
First wash and dry the fish. With the help of sharp knife cut off the fins and slit the stomach of fish and clean completely.
Now take a bowl add hung curd and whisk properly. To this add ginger garlic paste, degi chilli powder, kashmiri chili powder, mustard oil, black salt, salt, ajwain powder, kasoori methi, garam masala powder, Chaat Masala, lemon juice, roasted besan and fine chop mint and coriander. With the help of whisk or spatula mix all the ingredients properly.
Now take fish and make 3 slits on the skin with the help of knife. ( It will help the marination to go inside the fish)
Now add fish in the prepared marination. Coat all the fishes properly with the marination. Cover with a lid and keep aside for 20-30 minutes.
Take out the fish and add in the skewers. Coat the fish with extra marination and grill over a hot griller or barbeque For 15 min .
Serve hot with mint chutney.
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