Sunday, 16 September 2007

Grilled Pompfret

Grilled Pomfret

My son loves fish and so do I. When I was pregnant with my second child, we went to the fish market in Birmingham every week and tried many kinds of fish. Coming from TamilNadu, I was amazed how different fish can be from one part of the world to another. The market has a wide variety of fish. Even King fish and pomfret are available now. The recipe below is inspired by the fish recipe from Madhu Jaffery’s Far Eastern Cookery. The strong spices do not over power the fish flavour. You can taste the spice and the fish.

Pomfret Fish – 1 (weighing approximately ½ Kg),

For marinating the fish

  1. Chilli powder – 1 Tbsp
  2. Paprika powder – 1 Tbsp (it gives a lovely red colour)
  3. Corriander powder – 1 Tbsp
  4. Cumin powder – ½ tspn
  5. fennel powder – ½ tspn
  6. lemon juice – ½ lemon
  7. turmeric powder – ½ tspn

Mix all the ingredients for the marinade into a paste. Clean the fish and make slits on the fish. 2 slits on each side. Rub the paste on both sides and inside the slits. Pat the fish with some oil on the top. It helps the marinade to sweep into the fish. After 2 hrs, grill the fish on medium heat on both sides about 10 mins on each side. Take care not to over cook the fish, the fish will loose its flavour and become rubbery.

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