Tandoori Pomfret Recipe

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Tandoori Pomfret Recipe

Ingredients:

2 whole pomfret fish (cleaned & slit on both sides)
1 tbsp lemon juice
Salt to taste

For Marinade:
½ cup thick curd (hung curd preferred)
1½ tbsp ginger-garlic paste
1 tsp red chilli powder (Kashmiri for color)
½ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin powder
1 tsp garam masala
1 tbsp lemon juice
1 tbsp mustard oil or any oil
Salt to taste
Optional: ½ tsp crushed kasuri methi

Method:

1. Prep the Fish:
Clean the pomfrets well. Make gashes on both sides. Rub with salt and lemon juice. Let it rest for 15 minutes.

2. Make Marinade:
In a bowl, mix all marinade ingredients until smooth.

3. Marinate Fish:
Apply the marinade generously all over the fish and into the slits. Rest for at least 1 hour, preferably overnight in the fridge.

4. Cook the Fish:

Oven Method:
Preheat oven to 200°C. Place fish on a greased baking tray and bake for 20–25 minutes, flipping halfway. Broil for 2–3 minutes for charred edges.

Tawa/Pan Method:
Heat oil in a pan. Cook the fish on medium flame for 5–7 minutes each side until cooked and golden.

Tandoor/Air Fryer:
Cook at 180°C for about 15–18 minutes, brushing with oil in between.

5. Serve:
Garnish with lemon wedges, onion rings, and coriander.
Serving Tip:

Best enjoyed hot with mint chutney, salad, or butter naan.