Tandoori Pomfret

Name: Tandoori Pomfret
Yield: Serves 4
Cuisine: Indian
Ingredients: ¾ teaspoon ground turmeric; ¼ cup (60 ml) melted butter; ¼ cup (25 grams) besan (chickpea/gram flour); 2 tablespoons vegetable oil; 2 teaspoons garam masala (spice mix); ½ teaspoon ajwain; 2½ teaspoons red chile powder; 1½ cups (375 grams) plain yogurt; 1 teaspoon fresh garlic paste; 1 teaspoon fresh ginger paste; 2 tablespoons freshly squeezed lemon juice; 1¾ teaspoons table salt; 4 (7½-ounce/220-gram) whole pomfret fish, (you can use pompano or butterfish)

Pomfret cooked tandoor style

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Pomfret cooked in a tandoor oven is the most popular fish dish in any good seafood restaurant in Mumbai. But for ease of preparation, I’ve given instructions for cooking it in a conventional oven. The best way to enjoy this fish is with lots of lemon juice and lemon wedges.

Ingredients

4 (7½-ounce/220-gram) whole pomfret fish, (you can use pompano or butterfish)

Asia
India
Fish course
Pescatarian
Gluten-free

Method

Clean and wash the fish thoroughly. Pat dry with paper towels. Make incisions on both sides of each fish. Combine 1 teaspoon of the salt, the lemon juice, ginger paste, and garlic paste, and rub it all over the fish. Put the fish on a platter, and set aside for 20 minutes.
Combine the yogurt, the remaining ¾ teaspoon salt, the chile powder, and the garam mas