Ø One whole pomfret (big)
Ø 1 cup curd, thick
Ø 6 tblsp ghee / butter
Ø 2 tsps chilli pwd
Ø 2 tsps cumin seeds, roasted and powdered
Ø 1 tsp garam masala
Ø 6 cloves of garlic turned into a paste
Ø 2 tsps ginger paste
Ø Salt to taste
Clean the fish and make deep cuts all around the fish at a distance of half an inch. Mix well the beaten curd with chilli, cumin seed powders, garlic, ginger pastes and salt. Soak the fish in the mixture, and set aside in a fridge for 4 hours.
When you take it out, put it aside for 1-15 mts. Then set the oven temperature to 200-220 for just five minutes. Now take the fish out and sprinkle garam masala over it, then smear it with ghee. Again bake for 5 mts at medium temperature. Carve it and serve hot with sliced green chillies, onion rings and sauce or chutney.
