Tandoori Pomfret is basically a Fried Pomfret dish made using the basic tandoor masala used for chicken tandoori and frying the pomfret enveloped in this delicious aromatic masala! The Indian food scene has evolved immensly over the last few years and this is one dish prominently dominating the menu of restaurants serving sea food!
In India tandoori cooking was traditionally associated with Punjab, as Punjabis embraced the tandoor for making rotis and chicken tandoori.
Currently, Tandoor is one of the most important aspect in the menus in Indian restaurants around the world. Traditionally, the fuel used in the tandoor was coal or firewood which imparted a wonderful aroma and flavour to the food cooked in the tandoor.
But there’s another important aspect to the tandoori cooking, which is the marinade made using hung curd and a few basic spices and some red colour imparted by deghi mirch which is generally used for it’s colour. This exactly is what has been adapted over the years to cook fish with and make it more delicious and appealing to a vast majority of sea food lovers!
For some more such delicious dishes, do take a look at the following recipes too….
- Bhajille Nustey
- Mori Vade
- Cajun Spiced Garlic Butter Prawns
- Prawn Cutlets
- Crispy Garlic Butter Prawns
- Meen Varuthathu (Kerala Style Fish Fry)
Here’s the recipe for the delicious Tandoori Pomfret….
Prep Time : 35 min
Cooking Time : 10 min
Serves : 2
Cup Used :200 ml
- 2 Small Pomfrets
- As Required Oil For Frying The Pomfrets
For The Marinade :
- 1 tbs Fresh Lemon Juice
- 1/8 cup Hung Curd (Obtained from 1/4 cup Fresh Homemade Curds)
- 1 tbs Oil
- 2 tsp Deghi/Kashmiri Red Chilli Powder
- 1 tsp Spicy Red Chilli Powder
- 1 1/2 tsp Corriander Seeds Powder
- 3/4 tsp Cumin Seeds Powder
- 1 tsp Chaat Masala
- 1 tbs Gram Flour (Besan)
- 2 tsp Ginger Garlic Paste
- To Taste Salt
- To make the Tandoori Pomfret, first clean and rinse well the pomfrets. Using a sharp knife, make diagonal slits on either sides and set aside for all the water to drain out.
- First, apply the lemon juice to the pomfrets and set aside for about 10 minutes.
- In the meantime, mix together all the other ingredients mentioned under ‘Marinade’, in a bowl.
- Rub it in the slits made on the either sides of the fish and apply well over the pomfrets.
- Set aside approximately for an hour for the flavours to seep in well.
- Next, heat a griddle and add oil to it. Release the marinated pomfrets in it and fry well on both sides on low to medium heat till a bit charred.
- Serve this lipsmakingly delicious Tandoori Pomfret with some crunchy onion salad and a wedge of lime for that added zing!