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Mahi Tikka Ajwaini
8 Pomfret fillet
1 tb Lemon juice; (15 ml)
25 g Ginger-garlic paste
2 ts Ajwain; powdered (10 g)
Salt and white pepper powder to taste
CLEAN and dry the pomfret fillet. Mix lemon juice, ginger-garlic paste,
ajwain, salt and pepper. Apply the paste to the fillet. Keep aside to
marinate for two hours.
Put them on skewers (sheekh) and cook in a clay oven for eight minutes or
till light brown.
Check the seasoning and serve hot.