Marination Time: 2 hrs 30 mins Preparation Time: 5 mins

Cook Time: 30 mins

The recipe involves two marinades, one of 30 minutes and another of 2 hours, after which it is grilled in the microwave.

1st MARINADE

Ingredients

• 2 tbsp Kashmiri chilli powder
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tsp Sprig Tangier
• ½ tsp salt
• 1 tbsp lemon juice
• 4 whole pomfrets

Directions

• Take the fish slices. After washing it thoroughly, make slits on both sides of the fish. This is done to increase the surface area of the fish through which the marinate can penetrate.
• We are going to prepare the marinade mixture in a bowl, before applying it to the fish.
• Add all the ingredients to the bowl.
• Mix it well.
• Apply it properly within each slit.
• Let it rest for around 30 minutes.

2nd MARINADE

Ingredients

• 2 tsp yoghurt
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp salt
• ½ tsp pepper powder
• ½ tsp garam masala powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• 1 tsp lemon juice

Directions

• Add all the above ingredients to a bowl.
• Mix all the ingredients well to form a consistent lump-free paste.
• Apply it to the fish and let it marinade for about 2-3 hours.

GRILLING

Ingredients

• Oil for brushing
• Grated cheese

Directions

• Put the fish into the oven for grilling. Depending on your oven settings, grill on either side until soft and tender.
• Keep brushing it with oil to prevent drying up. The added yoghurt in the marinate is also for the same purpose.
• For cheesy Tandoori Pomfret, when the fish is half cooked, top it with grated cheese and grill further. The cheese will melt and the fish will also completely cook in that time.

Serve the dish hot, garnished with coriander and with onion rings and lemon wedges as sides. A chilled masala curd dip balances the heat of the fish. Just add chaat masala to curd and mixed well until lump-free.

Recipe and image courtesy of www.designedbite.com

Made with pure honey and pristine ginger using a special process; try it in a glass of warm water with a dash of lime, every morning. Ginger and Honey have been extolled in Ayurveda for their ability to ‘stoke the digestive fire’ – one of the key to wellness.

INGREDIENTS: Honey, Ginger (0.35%)

Pure honey empowered by bioactive Curcumin, derived from turmeric; add a tablespoon of this product to a glass of warm milk, stir well and consume immediately. Curcumin is of immense scientific interest and is widely cited in Cancer research for its anti-inflammatory activity. It even tastes great!

INGREDIENTS: Honey, Curcumin (0.5%)

Yield: Serves 1 Prep Time: 10 min

Cook Time: 35 min

Ingredients

Directions

• Combine the water, tea powder, garlic, ginger, peppercorns, onions and mushrooms together.
• Place on the stovetop at medium heat and allow the soup to gently simmer for at least 20-25 minutes. Do not bring to a boil.
• After the first 20 minutes, add in the spinach and a good sprinkling of SPRIG Sichuan Pepper and Sea Salt and let the spinach gently cook for another 5 to 10 minutes.
• Remove from the stove and serve with a drizzle of SPRIG Toasted Sesame Oil on top.

Recipe and Images by Kamini Patel of KitchenTherapy.in

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