Tandoori Pomfret | Cookdtv

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Name: Tandoori Pomfret
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 2
Ingredients: PRAN Mustard Oil; Morton Iodized Salt, 26 Ounce; Signature Farms Lemon Juice; McCormick Gourmet™ Sweet Ginger Garlic Seasoning; 24 Mantra Powder, Organic, Cumin; besan; 24 Mantra Powder, Organic, Coriander; Laxmi Ghee, Pure; La Tourangelle French Infused Herbs De Provence Oil; Methi Leaves; Land O Lakes Butter, with Olive Oil & Sea Salt; Cebollitas Bunch; Fernandez Hot Chile Molido Puro; Dion Coriander Leaves; SIGNATURE SELECTS Black Pepper, Ground; SIGNATURE SELECTS Chili Powder; SWAD Garam Masala Powder; Pure Indian Foods Black Salt; Farm Rich Breaded Cheddar Cheese Curds

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Tandoori Pomfret

Serves 260 mins prep10 mins cook

A mouth-watering Tandoori Pomfret recipe featuring smoky and tender flavors perfect for the monsoon season. This dish combines the richness of marinated pomfret with aromatic spices and is finished with butter and coriander leaves.

0 servings

What you need

tbsp mustard oil

tsp salt

tbsp lemon juice

McCormick Gourmet™ Sweet Ginger Garlic Seasoning

tbsp ginger garlic paste

tsp cumin powder

tbsp besan

tsp coriander powder

tsp ghee

La Tourangelle French Infused Herbs De Provence Oil

tbsp oil

tsp methi

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

onion

tsp red chili powder

tbsp fresh coriander leaves

tsp black pepper

tbsp chili powder

tbsp garam masala

tsp Black Salt

cheese curd

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Instructions

1: Add the mustard oil and Kashmiri red chilli powder to a bowl and mix. Mix all the other ingredients for the marination together. Whisk until it is smooth.

2: Heat oil in a pan and bring it to the smoking point. Allow it to cool slightly.

3: Add the red chilli powder to the oil to bring out the bright colour. Add besan on low heat and saute until it turns aromatic and the colour starts to change slightly.

4: Add this to the marination and mix again.

5: Make slits on the sides of the fish. Coat it completely in the marination and rest for an hour in the refrigerator.

6: Place the fish pieces on a large plate/tray. Place a bowl with a hot piece of charcoal and pour some ghee over it. Once it starts smoking, cover it tightly and let it sit for 5 minutes.

7: Heat oil in a pan and add the fish pieces. Cook it for 5 minutes on each side, on medium heat.

8: Once it is fried, brush the fish pieces with melted butter and sprinkle chaat masala and coriander leaves on top. Serve with onion rings.

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