Ingredients.

Trout whole - (1lb approx)
1/2 cup Yoghurt
1/4 cup Gram flour
1/4 tsp Ajwain
1/4 tsp Red Chilli Powder
1/4 tsp Tumeric Powder
1/2 tsp Ginger
1/2 tsp Garlic
1 tbs Mustard oil
1 tbs Lemon juice
Salt to taste
Butter for basting

Descale the trout and clean the stomach.
Remove the fins.

Make 4 diagonal cuts in each side of the fish to allow proper marination.

Make paste of ginger and garlic.
Apply half of the ginger garlic paste, salt and lemon juice
on the fish and also in the stomach.

Now make a batter out of gramflour, yoghurt, ajwain, red chillli powder,
tumeric powder, mustard oil, salt and ginger garlic paste.

Apply the batter on the fish and keep in the refrigerator for 2 hours.

Skewer and bake in the tandoor for 5-7 minutes
or in a pre heated oven at 180 degrees for 10 minutes.

Take out of the oven and baste it with butter.
Cook for another 5 minutes.

Serve hot garnished with lemon slices and fresh coriander along with finely sliced onions.

BACK TO RECIPE INDEX

BACK TO MY MAIN PAGE