In Singapore, there is a very nice tandoori/ barbecue culture wherein a group of friends would get together and cook some wonderful meat and fish in the charcoal grill while enjoying their wine and beer. Every condominium here is equipped with 2-3 barbecue pits. You also get barbecue pits on rent by the sea (called the East Coast Park) which apart from the good food also gives you a chance to enjoy sun, sea, and sand in the midst of the city. My husband and his group of colleagues/friends had hired one such pit on the East Coast Park and I was made responsible for the entire non-veg menu, with just a day's notice. Grilling has never been my forte and have never been able to successfully marinade any meat or fish till date. So I quickly looked up some recipes, some from my blogger friends and some from the net, which would save my honour and also give me a chance to prove my grilling skills. I picked pomfret, jumbo prawns, and chicken as my barbecue menu and decided to have a different marinade for all. I had pomfrets in excess and hence decided to try two different marinades. The end result was glorious. I was flooded with compliments for the flavours induced in the lusciously soft and juicy meat and fish. You can also try these recipes as a pan fried dish or grill it in the oven as per the directions given below.
Lemon Ginger Prawns
Ingredients
500 gms jumbo prawns shelled and deveined but with tail intact
2 tsp ginger paste
1 tsp garlic paste
6 tbsp olive oil
1 tsp white pepper powder
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp red chilli flakes
4 tbsp lemon juice
1 lemon zest
Salt as per taste
Directions
Mix all the ingredients together to form a marinade. Add the prawns and refrigerate it overnight in an airtight container. In the morning, give it a stir once again and take it out of the fridge just half an hour before grilling. Preheat the oven at 200 degrees. Skewer the prawns and roast them for 12-15 minutes or till prawns become opaque and fully cooked. If using bamboo skewers, soak them in water for 30 minutes. This will avoid the burning of the skewers in the oven.
Hara Bhara Pomfret
Ingredients
3-4 pomfret fish cut into fillets
A bunch of spring onions (roughly 1 cup chopped)
A handful of coriander leaves
1 tsp Tamarind paste
3-4 dry red chillies (adjust as per your taste)
3-4 pods garlic
1 tsp Turmeric powder
2 tbsp olive oil
Salt to taste
Directions
In a grinder, add all the ingredients and make a course paste. Marinate the fish in this mixture for 3-4 hours in an airtight container in the refrigerator. Take out the fish 30 minutes prior to grilling. Preheat the oven at 200 degrees and grill the fish in a greased baking tray for 20-25 minutes turning once in between so that both the sides get a grilled look.
Pomfret in Orange Sauce
Ingredients
2-3 pomfret fish cut into fillet
1 tsp ginger paste
1 tsp garlic paste
1/2 cup soy sauce
1/2 tsp red chilli flakes
1/2 cup fresh orange juice
1/4 cup honey
1 onion finely chopped
Directions
Mix all the ingredients along with the pomfret and keep in an airtight container at room temperature in a cool place for 3-4 hours. You cannot keep it in the refrigerator else the honey will crystallise. Preheat the grill at 200 degrees and grill the fish in a greased baking dish turning alternately for 20-25 minutes or until nicely done.
Tandoori Chicken
Ingredients
1 kg chicken drumsticks/thighs, skin removed
1 pkt (50 gms) tandoori chicken masala
1 cup yogurt
1 tsp coriander powder
1 tsp red chilli powder
2 tsp ginger garlic paste
4 tbsp lemon juice
Salt to taste
Few drops of red food color (optional)
Directions
Mix all ingredients and marinade the chicken in this mixture overnight in an airtight container in the refrigerator. In the morning, give the container a shake and take it out of the refrigerator 1 hour prior to grilling. Preheat an oven at 200 degrees and grill the chicken in the oven grill plate for 30 mins while turning in between.
Note: The above quantities can be tweaked as per your serving size. Use your discretion. The pictures of the final dishes could not be taken properly as it was an outdoor event.
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