INGREDIENTS

• 4 350 gm each pomfret fish
• 4 tbsp Melted butter for basting
• First marinade-
• 4 tsp Ginger paste
• 4 tsp Garlic paste
• 1/2 tsp Red chili powder
• 4 tsp Lime juice
• 1 tbsp Carom seeds-
• 4 tsp salt
• 2nd marinade
• 2 cup Greek yoghurt drained- 2 cups
• 2 tbsp Gram flour roasted
• 1/2 tsp turmeric powder
• 1 tsp Cumin powder
• 1/4 cup Oil

INSTRUCTIONS

1. Clean the fish trim the tails and fins and wash thoroughly pat dry with paper towel
2. First marinade Combine all in a bowl and marinate the fish for 30 minutes in a fridge
3. 2nd marination- Whisk the yogurt and add all ingredients of the 2nd marinade blend wee all add fish and rub to coat all uniformly. Cover and set aside for 4-5 hours in fridge
4. Roast in tandoor as per the normal procedure Serve hot with mint chutmey