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Tandoori Pomfret Fish Recipe
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Whole fish, marinated
and grilled |
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Pomfret 4,
each 450 gm |
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Carom (ajwain)
seeds 10 gm/2 tsp |
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Cream 45 ml/3
tbs |
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Cumin (jeera)
powder 10 gm/2 tsp |
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Garlic paste
20 gm/4 tsp |
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Ginger paste
20 gm/4 tsp |
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Gram flour (besan)
20 gm/4 tsp |
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Lemon juice 30
ml/2 tbs |
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Oil for
brushing |
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Red chilli
powder 10 gm/2 tsp |
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Salt to taste
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Turmeric (haldi)
powder 5 gm/1 tsp |
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White pepper
powder 2.5 gm/ 1/2 tsp |
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Yogurt 60 gm/
1/4 cup |
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- Clean
fish and make 3-4 deep cuts on each side. Hang yogurt in a
muslin cloth for 2 hours to remove whey. Mix yogurt with
cream, ginger and garlic pastes, carom seeds, gram flour,
white pepper, red chilli and cumin powders, lemon juice,
salt and turmeric. Rub mixture on both sides of the fish.
Set aside for 2 hours. Skewer fish from mouth to tail and
roast in a hot tandoor or grill for 6 minutes or in a
preheated oven at 350 ºF for 10 minutes.
- Remove
from oven. Hang skewers for 5-7 minutes to let excess
moisture drip off. Baste with oil and roast again for 5
minutes.
- Time:
Preparation: 4 1/2 hours, Cooking: 15 minutes
- To
Serve: Serve with mint chutney and onion rings.
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