|Red chili powder||1 Teaspoon|
|Garam masala||1 Teaspoon|
|Thick curd||200 Milliliter|
|Lemon||1 , juiced|
|Chat masala||To Taste|
|Ginger paste||2 Teaspoon|
|Garlic paste||2 Teaspoon|
|Gram flour||2 Tablespoon|
Wash and clean, the fish.
Make four deep incisions on either side with a sharp knife.
Rub well with salt, red Chilli powder, garam masala powder, lime juice and tandoori colour (optional) and keep aside for 30 minutes.
Add ginger paste, gram flour and garlic paste to the lightly beaten curd.
Mix in the marinated fish.
Cover and marinate in the refrigerator for 2-3 hours.
Place the marinated fish, on the high rack and keep aside for 10-15 minutes (to drain the excess marinade) Brush the fish with a little oil and cook, on the high rack on combination-2 for 3:00 minutes.
Turn the fish over once during cooking.
Brush with a little more oil and grill for 15-20 minutes Reposition several times during cooking.
Brush with a little oil 2-3 times for even cooking.