31 December 2012,02:41 by

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Serves :

Preparation Time :
2 hours

Cooking Time :
15 minutes

Preparation Method :

  • Marinate fish in vinegar, lemon juice, half the garlic paste, half the chili powder and salt for about 20-30 minutes.
  • Whisk yoghurt and add the remaining ingredients.
  • Remove the fish from the first marinade and marinate in the second mixture for at least 1- 1½ hours.
  • Skewer the fish from mouth to tail and bake for about 10 minutes.
  • Remove and hang the skewer to allow excess moisture to drip off. Baste with oil and roast or grill for a further 2-3 minutes. Serve hot.


  • 500 grams pomfret, Washed, cleaned and incised
  • 125 ml Malt vinegar 
  • 2 tablespoon Lemon juice
  • 4 teaspoon Garlic paste
  • 1 teaspoon Red chili powder
  • Salt to taste
  • 2 tablespoon Yoghurt
  • 1 Egg, beaten
  • 2 tablespoon Cream
  • 2 teaspoon Ginger paste
  • 5 teaspoon Gram flour 
  • ½ teaspoon Turmeric powder
  • ½ teaspoon White pepper powder
  • 50 ml IDHAYAM sesame oil for basting
  • 2 teaspoon Carom seeds

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