Ramadan recipe: sand baked spicy pomfret

The sand baked spicy pomfret is a light, easy-to-prepare dish. Do try it at home. 

4 servings

• Calories: 200 

• 4 white pomfret, fillet

• 2 cups lemon juice

• 2 fresh green chilies

• 1 small knob fresh ginger, chopped

• 5-6 garlic cloves, minced

• 2 tsp cumin powder

• 1 tsp black peppercorns, crushed

• 1 tsp turmeric powder

• 2 pieces bay leaf, soaked

• 2 pieces clove, soaked

• 4 turmeric leaves

• Handful coriander leaves 

• Pat dry the pomfret fillets with kitchen towel, season the fish fillet with lemon juice, salt and turmeric powder. Allow it to rest for 10 minutes.

• In the meantime, blend garlic, ginger, cumin, peppercorns, coriander leaves and green chili, coarsely, in a blender. Add lemon juice if required.

• Stud a rehydrated bay leaf with cloves.

• Rub the coarse masala on the seasoned fish. Place rehydrated bay leaf studded with clove on fish.

• Wrap the seasoned fish in tender turmeric leaves. Wrap the fillet of fish in aluminium foil over the turmeric leaves.

• Place the fish on wet sand tray; cover the fish with wet sand.

• Allow the fish to cook in a preheated oven for 20 minutes at 250C.