Tandoori pomfert

Tandoori pomfert

Prep: 3 ½ hrs (including marination)

Cook: 15 minutes

2tbsp lemon juice

500g yoghurt, low fat

2 tbsp ginger paste

1 tbsp garlic paste

1 tbsp onion paste

1 tsp black pepper powder

2 tsp garam masala powder

2 tsp red chilli powder

1 tsp roasted jeera (cumin) powder

1 tsp salt

30 ml oil

1 tsp tandoori food colour (optional) chaat masala and yoghurt-mint chutney to garnish

1. Add a spoon of lemon juice to 5 cups water; soak fish for half an hour.
2. Wash fish; pat dry and score. Mix yoghurt, masala pastes and powders, salt, half the oil and food colour. Pour over fish; set aside for 3 hours.
3. Preheat tandoor, oven or grill to 350f (175c). Skewer fish; grill 5 minutes. Remove; stand sideways in deep dish for 5 minutes to drain excess masala. Mix rest of lemon juice and oil; baste fish; grill till done.
4. Garnish with chaat masala and serve with mint chutney