Pomfret Tandoori: A Coastal Delight with Smoky Flavors

Introduction:

Pomfret Tandoori is a popular dish from coastal India that brings together the fresh taste of pomfret fish and the rich, smoky flavors of tandoori spices. This dish is a favorite among seafood lovers, especially in regions like Goa and Kerala, where fresh pomfret is abundant. The pomfret is marinated in a blend of yogurt, spices, and herbs, then grilled or baked to perfection. The result is a flavorful, juicy fish with a slightly charred exterior, making it a perfect appetizer or main course.

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Ingredients:

2 medium-sized pomfret fish, cleaned and gutted

2 tablespoons lemon juice

1 teaspoon turmeric powder

Salt to taste

For the Marinade:

1 cup thick yogurt (hung curd)

1 tablespoon ginger-garlic paste

2 teaspoons red chili powder (adjust to taste)

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala

1 teaspoon chaat masala

1 tablespoon mustard oil (for authentic flavor)

1 teaspoon kasuri methi (dried fenugreek leaves)

1 tablespoon fresh coriander leaves, finely chopped

1 tablespoon fresh mint leaves, finely chopped

Salt to taste

Lemon wedges and onion rings (for garnish)

Instructions:

1. Preparing the Fish:

Clean the pomfret fish thoroughly under running water. Pat them dry with a paper towel.

Make deep slits on both sides of the fish. This will help the marinade penetrate and cook the fish evenly.

In a bowl, mix lemon juice, turmeric powder, and salt. Rub this mixture all over the fish, inside and out. Let it sit for 15-20 minutes to allow the flavors to absorb.

2. Preparing the Marinade:

In another bowl, whisk the yogurt until smooth. Add ginger-garlic paste, red chili powder, coriander powder, cumin powder, garam masala, chaat masala, and mustard oil.

Crush the kasuri methi between your palms and add it to the marinade. Mix in the chopped coriander and mint leaves.

Adjust salt to taste and mix the marinade well until all ingredients are fully incorporated.

3. Marinating the Fish:

Take the marinated pomfret and coat them generously with the prepared tandoori marinade. Ensure that the marinade gets into the slits and the cavity of the fish.

Cover the marinated fish and refrigerate for at least 2 hours, or overnight for a more intense flavor.

4. Cooking the Fish:

Grilling:

Preheat your grill to medium-high heat.

Brush the grill grates with some oil to prevent sticking.

Place the marinated pomfret on the grill and cook for 5-7 minutes on each side, or until the fish is fully cooked and has a nice char on the outside.

Baste the fish occasionally with mustard oil or butter for added flavor and moisture.

Oven:

Preheat your oven to 200°C (390°F).

Place the marinated fish on a baking tray lined with parchment paper or aluminum foil.

Bake the fish for 20-25 minutes, turning halfway through, until the fish is cooked and has a slightly charred crust.

For an extra smoky flavor, you can finish off the fish under the broiler for a few minutes.

5. Serving:

Once cooked, remove the pomfret from the grill or oven and let it rest for a few minutes.

Serve hot, garnished with lemon wedges and onion rings.

Pomfret Tandoori pairs well with mint chutney and a side of naan, roti, or steamed rice.

Conclusion:

Pomfret Tandoori is a delicious and healthy seafood dish that captures the essence of Indian coastal cuisine. The tangy and spicy marinade, combined with the smoky grilling process, creates a dish that's bursting with flavor. Whether you're hosting a barbecue or looking for a special meal, this Pomfret Tandoori recipe is sure to impress. Enjoy it as an appetizer or as a main course, and savor the rich flavors of this classic Indian dish.