Tandoori Pomfret Recipe
Whole pomfret marinated with exotic Indian masala spices, yogurt and roasted in the clay oven.
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Ingredients
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Main Ingredients
Spice Mix
Garnish
Method
Preparation
- 1
Clean and Prepare the Pomfret
Begin by cleaning the whole pomfret. Remove the scales, gut the fish, and rinse it under cold water. Pat dry using kitchen towels.
- 2
Prepare the Marinade
In a large mixing bowl, combine yogurt, lemon juice, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, salt, and vegetable oil. Mix well until you have a smooth paste.
- 3
Marinate the Pomfret
Make deep slashes on both sides of the pomfret to allow the marinade to penetrate. Coat the fish generously with the marinade, ensuring that it gets into the slashes. Cover and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
Cooking
- 4
Preheat the Clay Oven
If using a traditional clay oven (tandoor), preheat it to a high temperature (around 250°C or 482°F). If using a regular oven, preheat it to 220°C (428°F).
- 5
Cook the Pomfret
Skewer the marinated pomfret and place it in the preheated oven. Cook for about 20-25 minutes, turning occasionally, until the fish is fully cooked and has a nice char.
Serving
- 6
Garnish and Serve
Remove the pomfret from the oven and let it rest for a few minutes. Garnish with fresh coriander leaves and serve with lemon wedges on the side.
