How much cooking time?

80 min — 60 min prep, 20 min cooking.

Tandoori Pomfret

Name: Tandoori Pomfret
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4 servings
Cuisine: Punjab Indian
Ingredients: 2tbsp Coriander Leaves; 900g Black Pomfret; 15g Garlic; 15g Gram Flour; 10g Red Chilli Powder (Lal Mirch); 4g garam masala powder; 30g Lemon; 15g Ginger; salt; 150g Curd; 2g ajwain; 1tsp Cumin Seeds; 2tbsp oil

Whole pomfret marinated in spiced hung curd with ginger-garlic, red chilli and garam masala, then roasted in a clay tandoor. Premium Punjabi fish dish, finished with lemon.

Time 80 min · Serves 4 · 370 kcal · Central Punjab, Punjab

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

Black Pomfret — 900 g (chopped)
Garlic — 15 g
Gram Flour — 15 g
Red Chilli Powder (Lal Mirch) — 10 g
garam masala powder — 4 g
Lemon — 30 g
Ginger — 15 g
salt (optional) (whole)
Curd — 150 g
ajwain — 2 g

Tempering

Cumin Seeds — 1 tsp (whole)
oil — 2 tbsp (whole)

Method

Clean the pomfrets and make shallow diagonal slits on both sides; rub with a little lemon juice, ginger-garlic and salt, and rest for 15-20 minutes.
Whisk hung curd with roasted gram flour, red chilli powder, garam masala, ajwain, remaining lemon juice and salt into a smooth tandoori marinade.
Coat the fish thoroughly with the marinade, working it into the slits, and refrigerate for at least 1 hour.
Roast in a hot clay tandoor (or a preheated 200 degree C oven) for 15-20 minutes, basting with oil, until charred outside and cooked through.
Sprinkle roasted cumin, garnish with coriander leaves and serve hot with lemon wedges and mint chutney.

Common questions

How many calories in one plate of Tandoori Pomfret?: 370 kcal per plate.
How much cooking time?: 80 min — 60 min prep, 20 min cooking.

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