Living in Calcutta, there has never been a dearth of quality fishes for us. Be it the hilsa for my favourite Shorshé Ilish or rohu for a Bengali’s preferred Rui Macher Kalia, superior quality of fishes are available in abundance in Bengal’s capital. All kinds of fishes are found in fresh state, one doesn’t have to compromise on the taste.
All you need to do it marinate and grill the pomfret pieces. Apart from the usual ingredients in the marinade, the Mint and Coriander Chutney particularly enhances the flavour of Grilled Pomfrets.
- Pomfret fish 2 pieces
- Lemon juice 2 tbsp.
- Egg 1/2, lightly beaten
- Ginger paste 1 tbsp.
- Garlic paste 1 tbsp.
- Green chilli paste 1/2 tsp.
- Mint and Coriander Chutney 2 tbsp.
- Gram flour 2 tbsp.
- Turmeric powder 1/2 tsp.
- Garam masala powder 1 tsp.
- Kashmiri red chilli powder 1 tsp.
- Mustard Oil 2 tbsp., and a little more for brushing on the fish pieces
- Salt as per taste
- Wash and clean the fish. Make incisions on it and apply salt and lemon juice. Keep aside for 20-30 minutes.
- Mix all the other ingredients except oil. Apply this marinade to the fish and let it stand for about one hour in the refrigerator.
- Cook fish pieces in a tandoor on moderate heat or in the Micro-Grill combination of your microwave oven (remember, grill power should be more) for 8-10 minutes. Brush oil and flip the fish pieces half way though.
- To darken the colour of the pomfrets, grill them for 5 minutes or more. Serve hot.