How to make Tandoori Pomfret -
Whole pomfrets marinated with a delicious marinade and cooked to perfection in an oven.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pomfrets (पापलेट), Turmeric powder (हल्दी का पावडर)
Cuisine : Indian
Course : Main Course Seafood
For more recipes related to Tandoori Pomfret checkout Mangalorian Fish Curry, Pomfret Curry GSB Style, Mase Kalvan, Punjabi Farmaishi Machli . You can also find more Main Course Seafood recipes like Andaman Erra Kuttu Sea Food Stew With Burnt Chillies And Saffron Herb Crusted Salmon with Ginger Lal Mirch Ki Machchi
Tandoori Pomfret Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Tandoori Pomfret Recipe
Pomfrets fish, slit 3 small
Turmeric powder ½ teaspoon
Salt to taste
Lemon juice of 1 lemon
Carom seeds (ajwain) 1 teaspoon
Gram flour (besan) 2 tablespoons
Hung yogurt ½ teaspoon
Red chilli powder 1½ teaspoons
Ginger-garlic paste 1 teaspoon
Garam masala powder 1 teaspoon
Melted butter 2 tablespoons + for greasing
Lemon slices for garnishing
Method
Step 1
Put fish in a bowl, add salt, turmeric powder and lemon juice and rub well. Set aside for 10-15 minutes.
Step 2
Dry roast carom seeds and gram flour in a non-stick pan till fragrant.
Step 3
Mix hung yogurt, chilli powder, ginger-garlic paste, garam masala powder and salt in a bowl.
Step 4
Coat the marinated fish in yogurt mixture. Keep in the refrigerator for 20 minutes.
Step 5
Preheat oven to 180º C.
Step 6
Line a baking tray with aluminium foil and grease it with butter.
Step 7
Arrange the marinated fish over the foil and put the tray in the preheated oven and bake for 15 minutes.
Step 8
Serve hot garnished with lemon slices.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
