Pomfrets coated with a spicy and flavourful masala

Ingredients list for Pomfrets coated with a spicy and flavourful masala

• 2 grams each Pomfret
• to taste Lemon juice
• 2 teaspoons Lemon juice
• 1/4 teaspoon Turmeric powder
• 2-6 Banana leaves
• 2 Lemons cut into wedges
• 2 litres Onions cut into rings
• medium For masala paste
• 6 Dried red chillies
• 2 teaspoons Coriander seeds
• 2 teaspoons Cumin seeds
• 5-6 Black peppercorns
• 4-5 Cloves
• 1/2 inch stick Cinnamon
• 8 cloves Garlic
• 1 inch piece Ginger
• 1 medium Tomato roughly chopped
• 2 tablespoons Vinegar
• 1/2 teaspoon Sugar
• to taste Salt

Method

1. Wash, clean and pat dry fish. Make diagonal slits on either sides of the fish using a sharp knife. Rub salt, lemon juice, turmeric powder inside and outside of the fish. Keep aside for half an hour, preferably in the refrigerator.
2. Pre-heat the oven to 200ºC. Combine all the ingredients of the masala and grind to a smooth paste, using a little water if required. Apply the paste on both the sides of the fish and keep aside for fifteen minutes, preferably in the refrigerator.
3. Wrap the fish in banana leaves and place the fish on a baking tray. Place it in the pre-heated oven and bake at 200ºC for ten to fifteen minutes.
4. Serve hot with lemon wedges, onion rings and chutney of your choice.