5 fish slices
½ tsp turmeric powder
½ cup water
½ tsp lemon juice
1 tsp oil
1 tsp garlic paste
1 tsp red chilli powder
Salt to taste
1 onion sliced


First clean the fish pieces and wash with water. Then add turmeric powder, salt and ½ cup of water and mix well. Set aside for 5 minutes. This is done to remove the smell of the fish. Then wash again and remove the excess water. Now add oil, lemon juice, garlic paste, salt and red chilli powder. Coat the fish pieces well with the masalas. Preheat the oven at 180 degree Celsius for 5 minutes. Place the sliced onions on top of the fish pieces (optional) and place them on the grill in the central rack of the oven. Grill for about 15 minutes with both the upper and lower rods on at the same temperature. (The timing will change depending on the oven and the size of the fish pieces. So be careful if you are making it for the first time. If you are also using a prestige otg then always place a baking tray below as the juices from the fish might fall on the rods below).

You can also bake the fish. In this case do not add the onions. Grease the baking tray with some oil and place the fish pieces on it. Place it on the lower rack and bake for 10 to 15 minutes at 140 C with only the lower rods on. Then turn the fish pieces and cook for a similar time again. Garnish with onions and coriander leaves. Serve hot.

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