Hot `N' Spicy Baked Pomfret

Preparation Method: 


  1. Trim fins, clean innards and make three gashes on both sides of fish (fish is baked whole). Marinate fish for two hours with given marinade. Heat 2 tbsp. ghee and fry ground masala for two minutes. Stuff and cover fish all over with fried tomato and masala paste. Grease a baking tray and place fish and its marinade. Arrange vegetables and dot ghee all over fish and vegetables. Bake in pre-heated oven for 20 to 25 minutes. Turn once while baking. Serve with steamed rice and noodles.


  • 2 pomfrets (300 g. each approx.)

Grind to paste:

  • 12 flakes garlic;
  • 2 cm. ginger;
  • 1 small onion;
  • 6 green chillies (hot);
  • 2 medium sized tomatoes, chopped and fried.

For the marinade:

  • 4 tbsp. vinegar;
  • 2 tbsp. soya sauce;
  • 1 tsp. tobasco sauce;
  • 1/2 tsp. sugar;
  • 1/4 tsp. ajinomoto.
Chef's Name: 
Zainab Jasdanwala