THE FISH: Unwrap your Zappfresh White Pomfret and make 3 deep incisions across each side.
THE MARINATION: Hang the yogurt in muslin for 15 minutes to remove the whey. Separate the egg yolks, discard the whites. Transfer yogurt and yolks to a large bowl, add the remaining ingredients, whisk and rub the fish with this mixture. Keep aside for 3 hours.
THE OVEN: Pre-heat to 350 degrees Fahrenheit.
THE SKEWERING: Skewer the fish, from mouth to tail, two inches apart. Keep a tray underneath to collect the drippings.
Roast in a moderately hot tandoor for 8 minutes, in a charcoal grill for the same time, and in a pre-heated oven for 12 minutes. Remove and hang the skewers to allow the excess moisture to drip off (approx 3 minutes) baste with butter and roast again for 3 minutes.
To further accentuate the taste of this dish, you can serve it with mint chutney and drizzle it with some lemon juice.