Mahi tikka ajwaini

Yield: 1 servings

Measure Ingredient
8 \N Pomfret fillet
1 tablespoon Lemon juice; (15 ml)
25 grams Ginger-garlic paste
2 teaspoons Ajwain; powdered (10 g)
\N \N 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 till light brown.

Check the seasoning and serve hot.

Converted by MC_Buster.

NOTES : Grilled pomfret fillet

Converted by MM_Buster v2.0l.

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