Tandoori Pomfret

Name: Tandoori Pomfret
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 pcs pomfret (medium whole fish, cleaned, scaled, 3-4 slits on each side); 0.5 cup yogurt (thick, whisked); 2 tbsp ginger-garlic paste; 1 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 1 tsp kasuri methi (crushed); 2 tbsp lemon juice; 1 tbsp mustard oil; 0.5 tsp salt

RATING

4.4/5(67)

TASTE SCORE

9/10

Whole pomfret marinated with yogurt, ginger, garlic, lemon, and warm spices, then cooked until lightly charred and juicy. This coastal favorite brings smoky tandoori flavor to delicate fish without feeling heavy.

PREP

20m

COOK

20m

SERVES

100 G

251 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Prepare the pomfret.
1.Wash the pomfret and pat it dry well.
2.Make 3 to 4 deep slits on both sides so the marinade can go in.
3.Rub 1 tbsp lemon juice and a little salt from the measured amount all over the fish and inside the cavity.
4.Set aside for 10 minutes.
TIPDry fish holds the marinade better and helps it char instead of steam.
mix · ~3 min
Make the tandoori marinade.
1.Add yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, kasuri methi, remaining lemon juice, mustard oil, and remaining salt to a bowl.
2.Mix well until smooth and thick.
3.Taste the marinade and adjust only with a little more lemon if needed.
rest · ~30 min
Marinate the fish.
Coat the pomfret well with the marinade, pushing some into the slits and cavity. Cover and rest for 30 minutes so the fish picks up the flavor.
TIPDo not marinate for too long, or the lemon and yogurt can start softening the fish too much.
grill · ~16 min
Cook the pomfret until charred and just done.
1.Heat a grill pan or tawa over medium heat.
2.Place the marinated pomfret on the hot pan and cook 6 to 8 minutes on the first side.
3.Turn carefully and cook the second side for 6 to 8 minutes more until lightly charred and the flesh flakes easily.
4.Cook 1 to 2 minutes more if needed, depending on the thickness of the fish.
TIPKeep the heat at medium so the marinade cooks through without burning before the fish is done.
serve
Serve the tandoori pomfret hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the pomfret completely dry before marinating, or the yogurt coating will slide off and steam on the pan.
2
Push marinade deep into the slits and cavity so the flesh gets seasoned all the way through, not just on the surface.
3
Use medium heat on the tawa; high heat can scorch the yogurt and spices before the center cooks.
4
Let the fish sit at room temperature for 10 to 15 minutes before cooking for more even doneness.
5
Turn the pomfret only once and use two spatulas if needed, since whole fish can break easily after it softens.
6
The fish is done when the thickest part flakes easily and the flesh near the bone no longer looks translucent.
7
If making ahead, marinate for only about 30 minutes; longer can make the lemon-yogurt mix soften the fish too much.