Non-vegetarian

Grilled Pomfret

In the Sareen Kitchen, fish doesn’t make frequent appearances… A very typical Punjabi trait of inability to deal with most things delicate & fine (😊 😊)… the sharp fish bones in this case… ‘kaanta’ as called in hindi…

Also, whenever it was on menu, there was a conflict of interest. Dad liked it curried. I preferred the dry/grilled/baked/fried versions. So we alternated. We usually had a Bengali domestic help or two. They were proficient in doing great curried fish (Jhol). Dad loved it.

I usually buy the biggest (local) fresh water fish in the fish-market. Preferred ones being Catla & Rohu. When one is lucky to find a specimen of over 6-7 kgs of weight, it makes all of us at home happy. The fish-bones are usually big enough to be easily spotted/avoided & discarded. The head portion and some other good fleshy pieces go for the curried recipe. Others are mine to cook the way I like…😊

But this recipe is about a small, delicate fish…the Pomfret. Have always been in awe of this one. Good to look at. Great in taste. And the advances in transportation of frozen food across the nation, has made the availability of this delicacy very convenient.

Method

Thoroughly clean the fish, scrape the skin with a knife, cut off the tails & fins, cut-off the head and clean the insides under running water.

Totally dry the fish. Cut deep slits across the skin, for the marination to work inside.

First marination: juice of half a lemon, ½ tsp each of haldi, salt & red pepper mixed, rub all over the fish, the slits and the insides. Let rest for 15 minutes.

Second marination: mix together the hung curd, remaining salt, ½ tsp haldi & red pepper powder, 1 tsp garam masala powder, 2 tsp Dhaniya Powder, Ginger garlic paste, ½ lemon juice & the oil.

Apply this mix all over the fish. Working it inside the slits& the body cavity.

Let rest for a couple of hours.

Cooking part can be accomplished as per your convenience. It can be pan-fried, grilled in oven or the air-fryer… or even skewered and done in a tandoor.

I, personally, am hooked to the Air Fryer.

Best served with sliced onions and a wedge of lemon.

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