Tandoori Grilled Pomfret With Spiced Millet Recipe

Indian cuisine · 363 calories

Tandoori Grilled Pomfret with Spiced Millet recipe

About this recipe

Tandoori Grilled Pomfret with Spiced Millet is a delightful Indian lunch option that combines bold flavors with balanced nutrition. The pomfret, marinated in a blend of tandoori spices, is grilled to perfection, giving it a smoky, charred taste that pairs beautifully with the creamy millet. Millet, cooked with coconut milk and turmeric, adds a wholesome touch to the dish, offering a great source of fiber and healthy carbs. This meal is not just delicious but also packs 28g of protein, making it ideal for gym-goers or anyone looking for a nutritious meal. Perfect for batch cooking or a quick yet satisfying lunch, this recipe is a must-try for lovers of Indian cuisine and seafood.

Ingredients

  • 500 g Dam Good Fish Roopchand River Pomfret Steaks
  • 500 g Whole Farm Premium Bajra/Pearl Millets
  • 250 ml Real Thai Unsweetened Coconut Milk
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 100 g Catch Super Garam Masala
  • 250 ml Keya Lemon Juice
  • 100 g Catch Ginger Paste
  • 100 g Catch Garlic Paste
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Clean and pat dry the pomfret fish, making slits on the surface for better marination.
  2. 2. In a bowl, mix ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, lemon juice, and salt.
  3. 3. Rub the marinade thoroughly onto the fish, ensuring it covers all the slits and surfaces. Let it rest for 20 minutes.
  4. 4. Heat a grill pan and brush it with vegetable oil to prevent sticking.
  5. 5. Place the marinated fish on the pan and grill each side for 6-7 minutes until golden and cooked through.
  6. 6. Meanwhile, rinse the pearl millet and boil it in water until tender, about 10-12 minutes. Drain excess water.
  7. 7. Heat a separate pan with a tablespoon of oil and sauté the millet with turmeric powder and salt for flavor.
  8. 8. Add coconut milk to the millet and stir well, letting it simmer for 3-4 minutes until creamy.
  9. 9. Garnish the millet with freshly chopped coriander leaves for added aroma and presentation.
  10. 10. Plate the grilled pomfret alongside the spiced millet and serve hot for a satisfying and balanced meal.