Ingredients Jump to Instructions ↓

  1. 8 Pomfret fillet

  2. 1 tablespoon 15ml Lemon juice

  3. 25 Ginger-garlic paste

  4. 2 teaspoons 10ml Ajwain - powdered Salt and white pepper powder to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 until light brown. Check the seasoning and serve hot.


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