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.