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Mahi Tikka Ajwaini


Pomfert fillet
Lemon juice
1 tbsp
Ginger-garlic paste
Ajwain – powdered
2 tsp
Salt and white pepper powder 
to taste 

Clean and dry the pomfret fillet. Mix lemon juice, ginger-garlic paste, ajwain, salt and pepper. Apply the paste to the fillet. Keep aside to marinate for two hours.

Put them on skewers (sheekh) and cook in a clay oven for eight minutes or until light brown. Check the seasoning and serve hot.

NOTES:     Grilled pomfret fillet