Tandoori Pomfret Recipe

About this recipe

Tandoori Pomfret is a flavorful Indian coastal delicacy where fresh pomfret fish is marinated in a spiced yogurt-based tandoori masala and grilled to perfection. This dish captures the smoky, tangy, and aromatic essence of traditional Indian tandoori flavors, making it ideal for a family dinner.

Ingredients

• 100 g Coriander Leaves
• 1 Kg Pomfret Fish
• 200G Adrak Lasun Paste (200g)
• 50 Grms Garam Masala Handmade Spices 50 Grms
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Salt
• 250 ml Lemon Juice Concentrate
• 200 g Dahi
• 50 g Cumin Powder
• - Coriander Powder
• 200G Red Chilli Powder (Kashmiri) 200g
• 200 ml Mustard Oil
• - Besan
• 100 g Lemon
• 500 g Onion

Instructions

1. 1. Clean the pomfret fish thoroughly and make 3-4 deep slits on both sides for better marination.
2. 2. In a bowl, mix ginger-garlic paste, turmeric powder, red chili powder, salt, and lemon juice to prepare the first marinade. Rub this mixture onto the fish, ensuring it gets into the slits. Let it rest for 10 minutes.
3. 3. In another bowl, prepare the second marinade by whisking together thick yogurt, garam masala, cumin powder, coriander powder, Kashmiri red chili powder, mustard oil, and a pinch of salt. Add gram flour (besan) to thicken the marinade.
4. 4. Apply the second marinade generously on the fish, ensuring it coats the entire surface and seeps into the slits. Let it marinate for at least 15 minutes.
5. 5. Preheat the grill or oven to 200°C (392°F). If using a tandoor or charcoal grill, ensure the coals are red-hot for an even smoky flavor.
6. 6. Place the marinated pomfret on the grill or oven rack. Cook for 10 minutes on one side, then flip and cook for another 10 minutes. Brush with mustard oil or butter during grilling to enhance flavor.
7. 7. Once the fish is cooked through and has a slightly charred, smoky appearance, remove it from the grill. Garnish with fresh coriander leaves, lemon wedges, and onion rings. Serve hot.