Bengalis love fish. True. So being a true blue bong, there was no reason as to why should I not drool over this aquatic creature. I love all kinds of fish – be it the royal hilsa, or the humble rui or pomfret – direct from the sea. Back home for my holidays (that stretched for nearly 3 months) I would often concoct up fishy delicacies in the kitchen.
Most of the time, I cooked pomfret. One of my favourites. So, just thought of sharing the recipe of this delicacy with my readers. Its simple, easy and definitely lip-smacking.
- Pomfret – 2 medium-sized
- Ginger paste
- Garlic paste
- Red chilli powder
- Lemon juice
- Salt to taste
- Cooking oil 1 tablespoon
Wash and pat dry the fish. Make deep slits on each side. Rub lemon juice and ginger-garlic paste on the fish and keep aside for at least minutes. In a bowl make a smooth paste with yogurt, turmeric, red chilli powder, oil and some salt. Apply this paste evenly over the fish. Marinate it for at least two hours. Pre-heat oven and place the marinated fish. Cook for around 20 minutes at 180 degrees. You may apply some butter for basting while cooking. Serve hot with onion slices and lemon wedges.
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