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Photo: Anu Pushkarna

Marine delight Coriander-flavoured pomfret fish

Fish is as close to vegetarianism as non-vegetarianism will ever get! In Eastern India, in circles which have a prejudice against non-vegetarian food, fish is considered a “vegetable grown on the waters” alias Jal Tori.

Fish oil is treated as a health food. It contains omega 3 fatty acids, which help to reduce inflammation through the body. Consumption of fish thins the blood and protects against arterial damage. It is also said to help reduce cholesterol. While being good for health, fish is tasty as well. I am particularly fond of pomfret.

When combined with coriander it has a unique flavour and aroma. Coriander also helps to remove the fishy smell. It can be cooked in a curry, but I am partial to the tandoori pomfret. It is easy to cook and is delicately flavourful. The spices do not overwhelm the taste of the fish. It continues to taste of fish without being fishy.

4 Pomfret (300-350 gm each)

200 gms green chopped coriander (hara dhaniya)

4 green chillies, deseeded and chopped

10 gms ginger juliennes

Salt to taste

6 cloves garlic, crushed

30 ml lemon juice

Oil

500 gm hung curd

2tbsp coriander powder

1 tbsp pepper corns, crushed

1 tbsp vinegar

2 tsp black salt

Salt to taste

2 tbsp ginger-garlic paste

2 tsp red chilly powder

Clean the fish, de-bone and make light incisions. For the filling, mix all the ingredients and smear on the inside and the outside of the fish.

Mix all the ingredients in a bowl. Dip the fish in it and let it stand for about two hours. Skew on skewers and roast in a pre-heated tandoor or a pre-heated oven at 350 C for about eight minutes.

Take it out and hang for two minutes for excess moisture to drain off. Baste with oil and roast for about two to three minutes.

Remove the fish from the skewers and serve with mint chutney.

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