Tandoori Pomfret - By Chef Hukam Singh Rawat

Ingredients:

• 1/4 tsp powdered turmeric

• 1 tsp garam masala powder

• ½ cup hung curd

• 4 tbsp mustard oil

• ½ tsp ginger paste

• 8 black pomfret fish

• 2 tbsp powdered red chili

• 1 tbsp gram flour (besan)

• Salt, as required

• 2 tbsp juice of 1 lemon

• ½ tsp garlic paste

How to make Tandoori Pomfret:

Step 1: Clean the fishes

Begin by cleaning and trimming the tail, fins, and scales of the fish.           

Step 2: Make incisions on the fishes & prepare the marinade

Make incisions on the clean fishes and keep them aside. In a bowl, mix all the ingredients to prepare the marinade. Adjust the amount of besan and yogurt to achieve a thick paste consistency.           

Step 3: Coat the fishes in the marinade & let it sit for 30 minutes

Apply the marinade to the fish on both sides thoroughly. Allow it to marinate for at least 30 minutes in the refrigerator. 

Step 4: Grill the fishes for 15-20 minutes

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). Grease the pan or rack. Place the fish on the grill rack and cook for 15-20 minutes until golden brown.           

Step 5: Serve hot!

Serve the Tandoori Pomfret with onion rings and lemon wedges.

Tips:

1. Squeeze lemon juice over the roasted pomfret fishes for enhanced flavor.

2. Serve with sticky rice or dosa for a complete meal.

3. Greek yogurt can be used instead of hung curd to marinate the fishes.