Yield: 1 servings
|1 tablespoon||Lemon juice; (15 ml)|
|25 grams||Ginger-garlic paste|
|2 teaspoons||Ajwain; powdered (10 g)|
|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.