500g Whole Pomfret Fish , make a 3 to 4 slit on fish on both sides using sharp knife and wash and pat dry them with paper towel completely.
2 – 3 tablespoons thick yogurt or hung yoghurt
2 tablespoons fresh lemon juice
1 tablespoons Kashmiri red chilli powder
1 &1/2 teaspoon salt or to taste
1 tablespoons Kasuri methi crushed
2 hot small green chilli chopped
1 tablespoons garlic powder
1 tablespoons ginger crushed or paste
1 teaspoon carom seeds ( Ajwain )
1 tablespoons oil
Pinch of tandoori colour (red orange food colour)
1 teaspoon oil for barshing on top
Julienne cut ginger
Preheat the oven for 20 minutes.
Bake the fish on 200c for 30 minutes.
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