Tandoori Pomfret

1: Add the mustard oil and Kashmiri red chilli powder to a bowl and mix. Mix all the other ingredients for the marination together. Whisk until it is smooth.

2: Heat oil in a pan and bring it to the smoking point. Allow it to cool slightly.

3: Add the red chilli powder to the oil to bring out the bright colour. Add besan on low heat and saute until it turns aromatic and the colour starts to change slightly.

4: Add this to the marination and mix again.

5: Make slits on the sides of the fish. Coat it completely in the marination and rest for an hour in the refrigerator.

6: Place the fish pieces on a large plate/tray. Place a bowl with a hot piece of charcoal and pour some ghee over it. Once it starts smoking, cover it tightly and let it sit for 5 minutes.

7: Heat oil in a pan and add the fish pieces. Cook it for 5 minutes on each side, on medium heat.

8: Once it is fried, brush the fish pieces with melted butter and sprinkle chaat masala and coriander leaves on top. Serve with onion rings.