How to make Steamed Tandoori Pomfret -
Mouth watering delicacy of pomfret
This recipe is from the book Pressure Cooking.
Main Ingredients : Pomfret (पापलेट), Lemon juice (नींबु का रस)
Cuisine : Indian
Course : Main Course Seafood
For more recipes related to Steamed Tandoori Pomfret checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Chingri Macher Kofta Fish with Roasted Pepper and Coriander Dressing Bombilache Humman Nut Crusted Rawas with Lemon Butter Sauce
Steamed 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 : 1.30-2 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Steamed Tandoori Pomfret Recipe
Pomfret 2
Lemon juice to taste
Lemon juice 2 tablespoons
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Carom seeds (ajwain) 1/2 teaspoon
Yogurt 1/2 cup
Gram flour (besan) 2 tablespoons
Turmeric powder 1/2 teaspoon
Garam masala 1 teaspoon
Butter 2 teaspoons
Lemon, cut into wedges
Method
Step 1
Make slits on both sides of the pomfrets and rub in the salt and lemon juice. Set aside for twenty minutes. Mix together all the other ingredients except the butter or oil.
Step 2
Spread the marinade over the fish and leave to stand for about one hour in a refrigerator. Put the fish on a plate and place in a pressure cooker.
Step 3
Do not add any water. Remove the gasket from the lid, seal the cooker with the lid and cook for ten to fifteen minutes, basting with butter in between. Serve hot with lemon wedges.
Most Visited Recipes
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.
