Clean pomfret fish and make small slits both sides to allow spices to stuff.

In a big bowl, add hung yogurt, turmeric powder, chilli powder, cumin powder, coriander powder, black pepper, ginger garlic paste and tandoori masala powder.

Add lemon juice into the masala powder and mix it properly.

Stuff the prepared masala inside the cuts which you did on the both sides of fish and keep it in refrigerator for 30 minutes.

Turn on the flame, heat a frying pan and add sufficient oil into the pan and heat it more than normal frying temperature.

Put a masala coated fish into the hot oil and fry it on medium flame for 6 to 8 minutes.

Flip it to fry other side, fry till it turns brown from both sides.
Take out on kitchen towel to

Absorb extra oil and serve it.