Clean the fish. Remove gills and eyes. Cut slits on both the side of the fish.
Apply salt and lemon juice over the fish. Keep aside for ½ hour.
Grind green chillies, ginger and garlic to a paste. Beat curds thoroughly.
Add ground spices and ginger-garlic paste. Add oil and colour and strain
through fine sieve. Rub the batter all over the fish and well inside the slits.
Keep aside for 5-6 hours. Place the fish in tandoor.
Remove when golden brown. Ready to serve hot. |