Tandoori Pomfret

 

Here’s one for the fish lovers. This is one of the least fuss and effort Tandoor dish one can prepare. The Tandoori Pomfret can be cooked using a tawa/griddle or an oven. It can also be done in a frying pan over a slow flame. I have used the oven and was pleasantly surprised with the end result. The best part about this dish, is that one has to use very little oil but the recipe delivers great taste and is healthy as well. Contrary to what you may think, this does not take too long to prepare including the marination. If you pre-heat the oven the marination will get done in a jiffy. I suggest lining the baking tray with foil to collect the marination drippings that enables a mess-free clean up. The tandoori pomfret can be served for a home meal or entertain guests. It can pass as an entrée or as part of the main course ideally with green salad or raita. So go ahead and make all the fish lovers in your family and friends happy with the Tandoori pomfret. Happy Fooding around.

 

 

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Tandoori Pomfret

  • Author: Reetika Mitra
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 4 1x

Description

Tandoori ‘Tails’


Scale

Ingredients

  • 4 whole white Pomfrets ( 500 gms )
  • 4 Tbsp hung Curd
  • 1 Tsp + ½ Tsp Garlic paste
  • 1 Tsp + ½ Tsp Ginger Paste
  • 2 +1 Tbsp Lemon juice
  • ½ Tsp Turmeric powder
  • 1 + 1 Tbsp Red Chilli or Kashmiri Chilli powder
  • 1 Tsp Ajwain seeds (Carom Seeds)
  • ½ Tsp Garam Masala powder
  • 1 Tsp Chaat Masala
  • 2 Tbsp roasted Gram Flour (Besan)
  • 3 Tsp Mustard Oil
  • Some Butter for brushing
  • Salt to taste

Instructions

  1. Wash, clean and pat dry the pomfrets. Take knife and make a few shallow slit like cuts along the body of the fish. Flip and make similar cuts on the over side as well. These shallow cuts are very important for the marination to seep in and make a huge difference to the final tandoori fish.
  2. In a wide plate or a large bowl marinate the fish with ½ tsp Turmeric powder, 2 tbsp Lemon juice, 1 Tsp Garlic paste, 1 Tsp Ginger paste. Apply this First Round of Marination evenly over both sides of each of the fish. Gently massage the skin so that the marination seeps through the slits. Rest the marinated fish for 15 – 20 mins.
  3. While waiting for the 15 mins prepare for the Second Round of Marination. In a bowl mix together the hung Curd or Yoghurt, 1 Tbsp Lemon juice, 1 Tbsp Kashmiri Red Chilli powder, ½ Tsp Garlic paste, ½ Tsp Ginger paste, ½ Tsp Ajwain (Carom seed), ½ Tsp Garam Masala, 2 tbsp roasted Gram flour, Mustard oil and salt according to taste.
  4. Take the fish that has been resting for about 15 mins and gently rub the Second Round of Marination. Massage and coat well the pomfrets from both sides. Apply the marination along the slits too. Rest the fish for another 15 mins or so.
  5. In the meantime, Pre-heat the oven to a 200°C or a 380 °F and keep your baking tray ready by lining it with baking sheet or foil and brushing or spraying some oil over it. Once the fish is marinated for 15 mins, transfer them to the baking tray and bake for 15 – 20 mins.
  6. Take out and serve hot. Brush some butter over the oven-hot fish and sprinkle some chaat masala for that extra flavour. Goes well teamed with any kind of Indian breads and Salads.

Notes

It adds a wonderful flavour and colour to this preparation, if one can add home-made Kashmiri red chilli paste instead of regular chilli powder that is bought from the store.


Nutrition

  • Serving Size: 4

 

 

 

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