Tandoori Pomfret

My hometown, Jodhpur never got a lot of seafood. In fact, I grew up eating only one kind of fish, Surmai or King Fish and that too in just 2 ways, one in a curry and second was fried without any marination with a little masala sprinkled over it. And, I never liked fish curries.

Things changed when we had our more frequent Delhi trips and since we were old enough to venture out, my father introduced me to some delicious variety of fried fish in Jama Masjid and if you have ever been to Delhi and you are a non vegetarian, then you have to visit Jama Masjid and try the food there. Some old restaurants still serve the authentic and  traditional Mughlai dishes which are hard to resist for a Non vegetarian foodie.

Coming back to the fish, though trying different kinds of fishes,  I never tasted a tandoori pomfret till my trip to Mumbai in 2003. I still remember the place not being that nice but serving some great food. I loved the pomfret but we didn’t spend a lot of time for me to remember the taste for long. A few years later, I get married to Mr. Parveez and my Father in law had this special place from where he would bring Tandoori Pomfret and Tandoori prawns….God bless his soul, he is the reason behind my husband’s exclusive and awesome taste buds. And my father in law made me enjoy and understand the flavors of Tandoori Pomfret better.

And since then Tandoori Pomfret is a part of our seafood special.

Print Recipe

Tandoori Pomfret

Grilled Pomfret with Tandoori Masala

Votes: 1
Rating: 5
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Cuisine

Indian

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

2 hours

Servings

people MetricUS Imperial

Ingredients

• 1 tsp Greek Yogurt
• 2 tsp Lemon juice
• 1 tsp Kashmiri Red chili powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric Powder
• 1/4 tsp Ajwain
• 1/2 tsp Cumin powder
• 1/4 tsp White pepper
• 2 pinch Citric acid
• 1 tsp Salt More or less according to your taste
• 2 tsp Ginger garlic paste
• 2 tbsp Butter You can also use Oil as an alternative
• 1/4 tsp Red/ orange food color
• 2 No. White Pomfret Clean and make slits in the fish

Cuisine Indian Prep Time 10 minutes Cook Time 30 minutes Passive Time 2 hours Servings people MetricUS Imperial Ingredients 1 tsp Greek Yogurt 2 tsp Lemon juice 1 tsp Kashmiri Red chili powder 1 tsp Coriander powder 1/2 tsp Turmeric Powder 1/4 tsp Ajwain 1/2 tsp Cumin powder 1/4 tsp White pepper 2 pinch Citric acid 1 tsp Salt More or less according to your taste 2 tsp Ginger garlic paste 2 tbsp Butter You can also use Oil as an alternative 1/4 tsp Red/ orange food color 2 No. White Pomfret Clean and make slits in the fish

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Marinate the fish with all the ingredients, except for Butter. Leave the fish to marinate for at least 2 hours or more. Grill in Rotisserie for 30 minutes and baste with the butter each time. If you are using a pan, Grill both sides on medium heat for 10 minutes each side, basting with oil/butter. Make sure you turn the fish every 2-3 minutes to ensure even cooking on both sides.

   
2. Serve with Onions and Lemon.