Tandoori Pomfret | Classic Tandoori Fish Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Pomfrets – 4
  • Lemon juice – 4 tbsp
  • Ginger-garlic paste – 2 tsp
  • Yogurt – ½ cup
  • Kashmiri red chilli powder – 3 tsp
  • Garam masala powder – 2 tsp
  • Carom seeds – ½ tsp
  • Gram flour – 4 tbsp
  • Turmeric powder – ¾ tsp
  • Melted butter – 4 tbsp
  • Oil for greasing
  • Salt to taste
  • Lemon – 1, cut into wedges
  1. Pat the pomfrets dry with an absorbent towel. Make incisions on the pomfrets on both sides.
  2. Mix together the salt, lemon juice and ginger-garlic paste and rub the mixture all over the pomfrets. Set aside to marinade for twenty minutes.
  3. Mix together the yogurt, salt, chilli powder and garam masala powder in a bowl and set aside.
  4. Heat oil in a non-stick frying pan. Add carom seeds and gram flour and sauté for four to five minutes or till fragrant. Remove the pan from heat and stir in the turmeric powder. Add this to the yogurt mixture and whisk well.
  5. Rub this mixture all over the pomfrets and into the incisions too. Marinate the pomfrets for an hour in the refrigerator.
  6. Preheat the oven to 180 degree C/350 degree F/Gas mark 4.
  7. Grease a baking tray with oil and arrange the promfrets on it. Place the pomfrets in the middle rack of the oven and grill for about 8 to 10 minutes.
  8. Baste with melted butter and cook for further 8 to 10 minutes or till the fishes have a golden and crisp crust.
  9. Serve hot with lemon wedges and green chutney.
Recipe by Flavor Quotient at http://www.flavorquotient.com/2013/09/tandoori-pomfret/