How to make Steamed Tandoori Pomfret -

Mouth watering delicacy of pomfret

Sanjeev Kapoor

This recipe is from the book Pressure Cooking.

Main Ingredients : Pomfret (पापलेट), Lemon juice (नींबु का रस)

Cuisine : Indian

Course : Main Course Seafood

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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 Steamed Fish Radhaballavi Kerala Meen Curry Fish Moilee

Steamed Tandoori Pomfret

Steamed Tandoori Pomfret Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.