Tandoori Pomfret

Name: Tandoori Pomfret (Pomfret cooked tandoor style)
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 teaspoons garam masala (spice mix); 2 tablespoons vegetable oil; ½ teaspoon ajwain; 1 teaspoon fresh ginger paste; 1¾ teaspoons table salt; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon fresh garlic paste; 1½ cups (375 grams) plain yogurt; 2½ teaspoons red chile powder; 4 (7½-ounce/220-gram) small whole pomfrets, cleaned and washed (you can also use butterfish or pompano); 1 lemon, cut into wedges; ¾ teaspoon ground turmeric; ¼ cup (50 ml) butter, melted; ¼ cup (20 grams) besan (chickpea/gram flour)

Pomfret cooked tandoor style

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

4 (7½-ounce/220-gram) small whole pomfrets, cleaned and washed (you can also use butterfish or pompano)

Asia
India
Mumbai
Fish course
Pescatarian
Spicy

Method

Pat the fish dry with an absorbent towel. 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 yogur