Ingredients

• 1 kg - Pomfret, cleaned and cut into steaks
• 5 tbsp - peanuts, coarsely chopped
• 2 tbsp - mint leaves, finely chopped
• 4 spring onions, finely chopped
• Salt to taste
• 1 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• For the ginger coconut sauce:
• 2 medium size onions, finely chopped
• 250 ml - fish stock
• 4 tsp - finely chopped fresh ginger
• 500 ml - water
• 250 gms - coconut cream
• 7-8 strands of saffron, soaked in 2 tbsp. hot water
• Juice of 1 lime
• Grated rind of 1 lime

How to Make BBQ pomfret steaks

• Ginger coconut sauce:
• Combine the grape juice, onions, ginger, fish stock, water and coconut cream in a pan and bring to the boil on high heat. Cook for about 6-8 mins. or until the sauce thickens.
• Add the saffron along with the water it was soaked in and the grated lemon rind. Heat the sauce for a few mins and add lime juice. Adjust the seasoning to taste.
• Pomfret steaks:
• Apply salt, red chilli powder and turmeric to the fish steaks.
• Keep aside.
• Place the fish steaks between a hinged basket and barbeque on both sides until cooked.
• Pour the ginger coconut sauce on individual servings and sprinkle peanuts, spring onions and mint over the sauce.
• Serve immediately.