Tawa fried Pomfret

Ingredients :
A) White Pomfret cut into half or kept whole as per choice ....with slits for masala penetration- 3 nos.
B) Ginger Garlic paste - 2 tbsp
C) Lemon juice of 2 small lemons
D) salt to taste
E) kashmiri mirch - 1 tsp for colour
F) Green chilis paste - optional
G) Coriander leaves - optional

H) Spices for dry roasting :
Whole Coriander seeds - 2 tsp
Whole Cumin seeds - 1 tsp
Cinnamon - 2 to 3 sticks
Cardamon - 3-4
Cloves - 4-6
Whole Black Pepper 15-20 
Tej Pata - 2 small
Whole dry red chili - 3-4

Procedure :
1. After dry roasting the spices at 'H', dry grind them into a not-very-fine powder.
2. Mix with all other ingredients at B to G with the dry spice mix . Add a little mustard oil (or any other oil of your choice). This is the marinade  to smear the fish with
3) Liberally coat the cleaned pomfret pieces (or whole) & even the cavites with the marinade.
4) Marinate for a couple of hours. I refrigerated the marinated fish overnight.
5) Tawa fried in mustard oil.

Instead of Tawa Frying, this can be grilled too.....

Grilled masala coated Whole Bhetki with Mashed Potato and Vegetables

A recipe I'd used a number of times and it was super simple and the end result was super delicious. The Source : Preeoccupied's Masala Salmon.

However instead of Salmon, I had used Bhetki / Basa in the past. This time I had a whole Bhetki fish, deboned, sans the head and tail. Used it as a whole instead of making small sized fillets from it. 

Ingredients:

For the Fish:

Deboned Bhetki - approx 1 kg

onion - 1

plain curd - 3/4 cup 

fresh coriander - 3/4 cup 

lemon juice -2 tablespoon 

green chilies-3-4 

ginger - 2 teaspoon (grated)

garlic - 5-6 cloves (minced)

vegetable oil

Salt-to taste

For the mashed potatoes

Potatoes - 4 medium 

Butter

Salt

Freshly ground black pepper

Chili flakes

Garlic cloves

For the sauted vegetables:

I used mushrooms, babycorn, peas

Butter

Salt

Freshly ground black pepper

Procedure :

Fish :

1. Finely chop the onion and deep fry them till they turn red and crispy. Remove the onions from the oil and let it cool. Keep the oil aside.

2. In a blender, add the ginger, garlic, curd, green chilies, coriander, lemon juice, the fried onions, very little of the oil (from the onions) and salt. This blend is the marinade for your fish.

3. Apply a thick layer of this marinade on both sides of the fish. For basting, drizzle the remaining oil you used to fry the onions. 

4. Keep the fish marinated for about 1/2 hour.

5. Place the whole marinated fish on the baking tray and Grill it at around 170-180 deg C about 7-8 minutes on each side. 

Mashed Potatoes :

Boil, mash potatoes.

Fry the mashed potatoes in butter and add salt, freshly ground black pepper and chili flakes, till golden brown in colour

Remove from flame

In 2-3 tbsp of butter , fry garlic cloves till golden brown.

While serving using this butter+fried garlic as the dressing for the mashed potato

Vegetables :

Saute the vegetables in butter with a sprinkling of salt & freshly ground black pepper

Serve the grilled fish with the mashed potato drizzled with butter-fried garlic and sauted vegetables