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Tandoori Pomfret

A smoky, spicy, and fresh tandoori pomfret dish that brings restaurant flavors home, featuring a thick, tangy marinade for perfectly charred fish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Fish
  • 2 medium Pomfret, cleaned & slit Use fresh pomfret for best taste.
  • 1 tbsp Lemon juice
  • 1/2 tsp Salt To taste
For the Marinade
  • 1/2 cup Hung curd (thick yogurt) Strain regular yogurt for thicker consistency.
  • 1 tbsp Ginger-garlic paste
  • 1 tbsp Lemon juice
  • 1 1/2 tsp Kashmiri red chilli powder Adjust for spice level.
  • 1/2 tsp Red chilli powder Optional for extra heat.
  • 1/4 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Garam masala
  • 1/4 tsp Black salt
  • 1 1/2 tbsp Mustard oil Adds authentic flavor.
  • a pinch Orange-red food color Optional

Method
 

Preparation
  1. 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.
  2. 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.
  3. 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.
Cooking
  1. 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.
  2. 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.
  3. Option C – Charcoal Grill: Grill the marinated fish over hot coals, basting with oil or butter for a rich, smoky flavor.
Serving
  1. Serve hot on a plate with lemon wedges and sliced onions. Add green chutney or mint yogurt dip on the side.
  2. 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.

Notes

Cool the cooked fish to room temperature for no more than 2 hours. Store 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.