Tandoori Pomfret

Instructions

1. 1

   Prepare the Fish

   • Pat the cleaned pomfret completely dry with paper towels. This is crucial for the marinade to adhere properly.
   • Using a sharp knife, make 3 to 4 deep diagonal gashes on both sides of each fish, cutting almost to the bone. This helps the marinade penetrate deeply.
2. 2

   Apply the First Marinade

   • In a small bowl, mix together the ginger-garlic paste, lemon juice, and 0.5 tsp of salt.
   • Rub this mixture all over the fish, ensuring it gets inside the gashes and the cavity.
   • Let the fish marinate for 15-20 minutes at room temperature. This step helps to tenderize the fish and reduce any fishy smell.
3. 3

   Prepare the Second Marinade

   • While the fish is in its first marinade, prepare the second. In a large bowl, whisk the hung curd until it is smooth and creamy.
   • Add the roasted besan, mustard oil, tandoori masala, Kashmiri red chili powder, coriander powder, cumin powder, turmeric powder, garam masala, crushed kasuri methi, and the remaining 1 tsp of salt.
   • Mix everything thoroughly to form a thick, lump-free paste.
4. 4

   Coat and Marinate the Fish

   • Gently coat each fish with the tandoori marinade. Use your hands to ensure it's evenly applied and fills the gashes completely.
   • Cover the bowl and let the fish marinate in the refrigerator for at least 30 minutes, but preferably for 2-4 hours for a deeper, more robust flavor.
5. 5

   Cook the Pomfret

   • Preheat your oven to 200°C (400°F). Line a baking tray with aluminum foil and place a wire rack on top. Lightly grease the rack.
   • Arrange the marinated fish on the wire rack in a single layer, ensuring they don't touch.
   • Bake for 10-12 minutes.
6. 6

   Baste and Finish Cooking

   • Carefully remove the tray from the oven. Gently flip the fish using a wide spatula.
   • Brush the top side generously with melted butter.
   • Return to the oven and bake for another 8-10 minutes, or until the fish is cooked through and has light char marks on the edges. The fish should flake easily when tested with a fork.
7. 7

   Garnish and Serve

   • Once cooked, transfer the tandoori pomfret to a serving platter.
   • Immediately sprinkle chaat masala over the hot fish.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with onion rings and lemon wedges on the side.