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4 Pomfrets(350 g\3\4 lb each)
Butter for basting and to grease a roasting tray
Tandoori Chaat Masala to Sprinkle(optional)

The First Mari nation

• 30g/5 tsp Garlic Paste (strained)
• 15g/2 tsp Ginger paste (strained)
• Salt
• 90ml/6 Tbs Malt Vinegar

The Second Mari nation

• 175 g/6 oz Yoghurt Cheese (Hung Curd)
• 45ml/3 Tbs Cream
• 30g/5 tsp Garlic Paste (strained)
• 29g/3 3\4 tsp Ginger Paste (strained)
• 2.5 g/1 tsp Ajwain
• Salt
• 3g/1 tsp Red Chili Powder
• 39/1 tsp Jeera/Cummin Powder
• 2.25 9\3/4 tsp Chotti Elaichi/Green Cardamom Powder
• 1.5 g/1/2 tsp Rose Petal Powder
• 1.5g/1/2 tsp Haldi/Turmeric Powder
• 0.75g/3/4 tsp Laving\Clove Powder
• 0.75g\3\4 tsp Dallchenni\Chinnamon Powder
• 0.75g/3/4 tsp Kaala Namak\Black Rock Salt Powder
• Lg/1/2 tsp Kasseri Methi
• 30ml/2 tbs Lemon Juice


• THE FISH: Clean wash and make 3 deep incisions across each side.
• THE FIRST MARINATION: Mix all the ingredients evenly rub the fish with this marinade and reserve for 15 minutes.
• THE SECOND MARINATION: Whisk yoghurt cheese in a bowl add the remaining ingredients whisk evenly rub the fish with this marinade and reserve for 1 hour in the refrigerator.
• THE OVEN: Pre-heat to 235F.
• THE SKEWERING: Skewer the fish from mouth to tail and 2 apart Keep a tray underneath to collect the drippings.

Roast in a moderately hot tandoor for 6 minutes on a charcoal grill for the same time Remove and hang the skewers to allow the excess moisture to drip off (approx 3 minutes) m baste with butter and roast again for 3 minutes in a pre-heated oven for 9\10
Minutes basting With butter at regular intervals.

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