Ingredients
4 small pomfrets, cleaned, washed, and deep incisions made on each side
Salt, to taste
2 tablespoons lemon juice
2 tablespoons hung yogurt
1½ tablespoons fresh cream
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon carom seeds (ajwain)
2 teaspoons gram flour (besan)
1½ teaspoons Kashmiri chilli powder
½ teaspoon turmeric powder
1 tablespoon oil + for basting
1 egg yolk
Chaat masala for sprinkling
Fresh coriander sprig for garnish
Onion rings to serve
Lemon wedges to serve
Method
1. Rub salt and 1 tablespoon lemon juice over the fish and leave to marinate for 30 minutes.
2. Take hung yogurt in large plate, remaining lemon juice, fresh cream, ginger paste, garlic paste, carom seeds, gram flour, Kashmiri red chilli powder, turmeric powder, 1 tablespoon oil, and egg yolk and mix till well combined.
3. Rub the marinade into the fish and leave to marinate in the refrigerator for 1-2 hours.
4. Preheat an oven to 230° C.
5. Place the marinated fish in a baking dish and keep it in the preheated oven and cook for 6-8 minutes, bring it out of the oven and baste with oil. Place it in the oven and continue to cook for 2-3 minutes.
6. Bring the tray out of the oven again and place the fish in a serving plate.
7. Sprinkle with chaat masala, garnish with coriander sprigs and serve hot with onion rings and lemon wedges.