why make this recipe
Tandoori pomfret tastes smoky, spicy, and fresh. It feels like a restaurant dish at home. The marinade is simple and gives deep color and rich taste. This fish cooks fast and looks great on the plate.
introduction
This recipe uses common spices and hung curd to make a thick, tangy marinade. You get soft fish inside and a light char outside. If you like easy main dishes, try also some quick chicken breast recipes for more weeknight ideas.
how to make Tandoori Pomfret Recipe (Restaurant Style)
Ingredients :
Pomfret – 2 medium, cleaned & slit, Lemon juice – 1 tbsp, Salt – 1⁄2 tsp, Kashmiri red chilli powder – 1⁄2 tsp, Hung curd (thick yogurt) – 1⁄2 cup, Ginger-garlic paste – 1 tbsp, Lemon juice – 1 tbsp, Kashmiri red chilli powder – 11⁄2 tsp, Red chilli powder – 1⁄2 tsp (optional for extra heat), Turmeric powder – 1⁄4 tsp, Coriander powder – 1 tsp, Cumin powder – 1⁄2 tsp, Garam masala – 1⁄2 tsp, Black salt – 1⁄4 tsp, Mustard oil – 11⁄2 tbsp, Salt – to taste, Orange-red food color – a pinch (optional)
Directions :
- Prep the Fish: Clean the pomfrets thoroughly and pat dry. Make deep gashes/slits on both sides of the fish. Rub with lemon juice, salt, and 1⁄2 tsp Kashmiri chilli powder. Set aside for 15 minutes.
- Make the Marinade: In a bowl, combine hung curd, all dry spices, ginger-garlic paste, lemon juice, mustard oil, and food color if using. Mix into a thick, smooth paste.
- Marinate: Coat the pomfrets well with the marinade, including inside the slits. Cover and refrigerate for at least 1–2 hours, or overnight for best flavor.
- Cook the Fish: Option A – Oven: Preheat oven to 220°C (430°F). Place the fish on a foil-lined tray or wire rack. Bake for 15–20 minutes, then broil or grill on top heat for 3–5 minutes to get a charred effect. Option B – Tawa/Pan: Heat 2 tbsp oil in a non-stick tawa. Gently place the fish and cook on medium flame for 6–8 minutes per side. Press slightly to get an even char. Don’t keep flipping. Option C – Charcoal Grill: Grill the marinated fish over hot coals, basting with oil or butter for a rich, smoky flavor.
Serve With: Onion rings, lemon wedges, and cabbage-carrot slaw. Green chutney or mint yogurt dip.
how to serve Tandoori Pomfret Recipe (Restaurant Style)
Serve hot on a plate with lemon wedges and sliced onions. Add green chutney or mint yogurt dip on the side. A simple salad or steamed rice works well. For a restaurant feel, sprinkle chaat masala on onions and serve on a banana leaf or a warm platter.
how to store Tandoori Pomfret Recipe (Restaurant Style)
Cool the cooked fish to room temperature for no more than 2 hours. Put in an airtight container and refrigerate up to 2 days. Reheat gently in an oven or on a pan to keep the outer char. Do not freeze cooked fish; texture will change.
tips to make Tandoori Pomfret Recipe (Restaurant Style)
- Use fresh pomfret for best taste.
- Make deep slits so marinade reaches the bone.
- Marinate longer (overnight) for stronger flavor.
- Brush mustard oil or butter while cooking to keep fish moist.
- For extra heat, add the optional red chilli powder.
- If you want side ideas, check these ground turkey recipes for easy protein sides.
variation (if any)
- Use other firm white fish like kingfish or seer fish.
- Add a small amount of smoked paprika or liquid smoke for more smoky flavor.
- Make a tandoori paneer version using same marinade for a vegetarian option.
FAQs
Q: Can I use regular yogurt instead of hung curd?
A: Yes. Strain regular yogurt through a cloth for 30–60 minutes to thicken it. Thicker curd sticks better to the fish.
Q: How long to marinate for best taste?
A: At least 1–2 hours. Overnight gives best flavor.
Q: Can I cook this on stovetop only?
A: Yes. Use a non-stick tawa and cook 6–8 minutes per side on medium flame. Do not flip too often.
Q: Is mustard oil necessary?
A: It adds authentic flavor. You can use oil of your choice, but mustard oil gives the classic tandoori taste.
Q: Can I prepare this ahead for a party?
A: Marinate the fish the day before and refrigerate. Cook just before serving for fresh texture.
Conclusion
For a step-by-step guide and a video demo, you can follow this Tandoori Pomfret—detailed recipe with video.
Tandoori Pomfret
Ingredients
Method
- Clean the pomfrets thoroughly and pat dry. Make deep gashes/slits on both sides of the fish. Rub with lemon juice, salt, and 1/2 tsp Kashmiri chilli powder. Set aside for 15 minutes.
- In a bowl, combine hung curd, all dry spices, ginger-garlic paste, lemon juice, mustard oil, and food color if using. Mix into a thick, smooth paste.
- Coat the pomfrets well with the marinade, including inside the slits. Cover and refrigerate for at least 1–2 hours, or overnight for best flavor.
- Option A – Oven: Preheat oven to 220°C (430°F). Place the fish on a foil-lined tray or wire rack. Bake for 15–20 minutes, then broil or grill on top heat for 3–5 minutes to get a charred effect.
- Option B – Tawa/Pan: Heat 2 tbsp oil in a non-stick tawa. Gently place the fish and cook on medium flame for 6–8 minutes per side. Press slightly to get an even char. Don’t keep flipping.
- Option C – Charcoal Grill: Grill the marinated fish over hot coals, basting with oil or butter for a rich, smoky flavor.
- Serve hot on a plate with lemon wedges and sliced onions. Add green chutney or mint yogurt dip on the side.
- A simple salad or steamed rice works well. For a restaurant feel, sprinkle chaat masala on onions and serve on a banana leaf or a warm platter.