Tandoori Pomfret from How to Cook Indian by Sanjeev Kapoor

Name: Tandoori Pomfret from How to Cook Indian by Sanjeev Kapoor
Ingredients: 1 lemon, cut into wedges; 1½ cups (375 grams) plain yogurt; 2½ teaspoons red chile powder; 1 teaspoon fresh garlic paste; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon fresh ginger paste; 1¾ teaspoons table salt; ¼ cup (50 ml) butter, melted; ¼ cup (20 grams) besan (chickpea/gram flour); ¾ teaspoon ground turmeric; ½ teaspoon ajwain; 2 tablespoons vegetable oil; 2 teaspoons garam masala (spice mix); 4 (7½-ounce/220-gram) small whole pomfrets, cleaned and washed (you can also use butterfish or pompano)

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Pomfret cooked in a tandoor oven is the most popular fish dish in any good seafood restaurant in Mumbai. But for ease of preparation, I’ve given instructions fo

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Ingredients

1 lemon, cut into wedges
1½ cups (375 grams) plain yogurt
2½ teaspoons red chile powder
1 teaspoon fresh garlic paste
2 tablespoons freshly squeezed lemon juice
1 teaspoon fresh ginger paste
1¾ teaspoons table salt
¼ cup (50 ml) butter, melted
¼ cup (20 grams) besan (chickpea/gram flour)
¾ teaspoon ground turmeric
½ teaspoon ajwain
2 tablespoons vegetable oil
2 teaspoons garam masala (spice mix)
4 (7½-ounce/220-gram) small whole pomfrets, cleaned and washed (you can also use butterfish or pompano)