• Wash fish pieces thoroughly and dry on kitchen towel.
• [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/11/Grilled-Katla-Fish-300x300.jpg"][/url]
  

Marination level 1:

• Rub Salt, Turmeric Powder and Lemon Juice to the fish pieces and marinate for 1 hour. Keep fish pieces in Refrigerator.

Marination Level 2:

• Mix Onion Paste, Ginger Paste, Garlic Paste, Hung Curd, Tamarind Pulp, Kashmiri Red Chili Powder, Achari Masala, Garam Masala Powder and Salt in a bowl and make a thick paste.
• Apply this paste to the marinated fish pieces generously and keep the fish pieces in refrigerator for 4-5 hours. I have kept fish in fridge for around 7 hours.

Making of the Baking bed and Grilling:

• Pre-heat the oven in 200 degree c for 10 minutes.
• Cut Potato and Onion into thick slices and place those in a baking tray after applying some Mustard oil on the tray. Making of the baking bed with veggies is optional but these baked veggies taste amazing while serving with the grilled fishes.
• Place marinated fish pieces on the Veggie bed and then place Garlic cloves here and there.
• Now apply some Mustard oil over the fish pieces using a pastry brush.
• Place the tray in the middle rack of oven and bake for 10 minutes in 180 degree c.
• Take the tray out of the oven and flip the fish pieces and again bake for 10 minutes in 180 degree c.
• Now take the tray out carefully and place only fish pieces on a grill rack and apply Ghee over the fishes and then grill in 200 degree C for 10 minutes.
• Take fishes out of the oven and serve with the veggies baked along with the fish and with some chutney and salad of choice.