Tandoori Pomfret

Method

1. Clean the pomfret and make 3 deep incisions across each side.
2. Hang the curd in a muslin for 15 minutes and squeeze out the liquid.
3. Separate egg yolks and whites and mix yolks with curd and Ferns’ Tandoori Paste.
4. Apply on the fish and keep aside for 3 hours.
5. Skewer the fish and roast on a grill or in a tandoor for 5-10 minutes.
6. Remove and hang the skewers to allow excess moisture to drip off.
7. Baste with butter and roast again for another 6-8 minutes.
8. Serve with onion rings and lemon slices.
9. Serve with an Indian bread of your choice.