Tandoori Pomfret

• 2 (400 g) pomfret fish, washed and cleaned
• 1 1/4 tablespoons fresh lemon juice
• 1/2 cup malt vinegar
• salt
• 3/4 teaspoon red chili powder
• 2 teaspoons garlic paste
• 1 egg, beaten
• 1 tablespoon plain fat-free yogurt, whisked
• 1 1/2 teaspoons ginger paste
• 1 1/4 teaspoons ajwain (carom)
• 3 teaspoons gram flour (besan)
• 1/2 teaspoon turmeric powder
• 1 teaspoon tandoori spice mix
• 1/2 teaspoon black pepper
• 1 1/4 tablespoons cream
• 3 -5 drops red food coloring
• 3 -4 tablespoons butter, for basting

1. Make 2 to 3 incisions on each side of the fish and keep aside.
2. Mix ingredients 2 to 5 in a bowl and half of the garlic paste.
3. Add fish and mix well.
4. Leave aside to marinate for 30 minutes.
5. Beat egg in a bowl.
6. Add yogurt and mix well to combine.
7. Add the remaining garlic paste and the rest of the ingredients, except the cream and food colour.
8. Mix very well.
9. Remove the fish from the marinade and drain out the marinade completely.
10. Drop the fish in the yogurt marinade mixture and add the food colour.
11. Mix well and let the fish marinate in this mixture for 1hour 15 minutes.
12. Then pass a metal skewer through the fish.
13. Grill on a hot barbecue for 6-8 minutes.
14. Remove from the grill and let the moisture dry a bit.
15. Baste the fish with butter on both sides.
16. Grill for another 4 minutes.
17. Serve hot, garnished with onion rings and lemon slices.
18. ENJOY!

pomfret fish, lemon juice, malt vinegar, salt, red chili powder, garlic, egg, yogurt, ginger paste, gram flour, turmeric powder, tandoori spice mix, black pepper, cream, coloring, butter

Taken from www.food.com/recipe/tandoori-pomfret-89319 (may not work)