📝 About This Recipe
This exquisite dish features the prized Silver Pomfret, marinated in a dual-layer of aromatic spices and thick hung curd before being charred to perfection. Originating from the coastal regions of India and perfected in the clay ovens of the North, the fish boasts a buttery texture that melts under a smoky, crisp exterior. It is a celebratory centerpiece that balances the heat of Kashmiri chilies with the tang of dried mango powder and the earthiness of roasted gram flour.
🥗 Ingredients
The Fish
- 2 pieces Whole Silver Pomfret (cleaned, gutted, and skin scored with deep diagonal gashes)
First Marination
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Ginger-Garlic Paste (freshly ground for best aroma)
- 1 teaspoon Salt (to taste)
Second Marination (Tandoori Masala)
- 1/2 cup Hung Curd (Greek Yogurt) (must be very thick to adhere to the fish)
- 1.5 tablespoons Kashmiri Red Chili Powder (provides vibrant red color without excessive heat)
- 1 tablespoon Roasted Gram Flour (Besan) (acts as a binding agent)
- 2 tablespoons Mustard Oil (essential for the authentic pungent smoky flavor)
- 1 teaspoon Garam Masala
- 1/2 teaspoon Dry Mango Powder (Amchur) (for a subtle tang)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1/2 teaspoon Carom Seeds (Ajwain) (aids digestion and complements seafood)
For Basting and Garnish
- 2 tablespoons Melted Butter (for basting)
- 1 teaspoon Chaat Masala (for sprinkling over the finished dish)
- 1 handful Fresh Cilantro (chopped)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Thoroughly wash the pomfret and pat it completely dry with paper towels. Make 3-4 deep diagonal incisions on both sides of the fish, ensuring you reach the bone; this allows the marinade to penetrate deeply.
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2
Apply the first marination ingredients (lemon juice, ginger-garlic paste, and salt) all over the fish and inside the slits. Let it rest for 20 minutes; this step removes any 'fishy' odor and seasons the flesh.
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3
In a large mixing bowl, whisk the hung curd until smooth. Add the Kashmiri chili powder, roasted besan, mustard oil, garam masala, amchur, crushed kasuri methi, and ajwain.
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4
Mix the marinade ingredients until they form a thick, uniform paste. Taste for salt, keeping in mind the fish was salted in the first step.
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5
Apply this thick second marinade over the fish, ensuring every crevice and the cavity is well coated. Cover and refrigerate for at least 2 hours (4 hours is ideal).
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6
Preheat your oven to 220°C (425°F) or prepare a charcoal grill for medium-high heat. If using an oven, place a wire rack over a baking tray lined with foil.
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7
Lightly grease the wire rack with oil to prevent the delicate fish skin from sticking.
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8
Place the fish on the rack and roast for 8-10 minutes. The high heat is crucial to mimic a tandoor's environment.
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9
Carefully remove the tray, flip the fish using a wide spatula, and baste generously with melted butter. This creates that iconic charred, glistening finish.
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10
Roast for another 7-8 minutes or until the edges are slightly charred and the fish flakes easily with a fork.
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11
Optional: For an extra smoky 'dhungar' flavor, place a small piece of glowing charcoal in a steel bowl, place it on the baking tray, drizzle a drop of ghee over the coal, and cover the whole tray with a large lid for 2 minutes.
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12
Remove from heat, sprinkle immediately with chaat masala and fresh cilantro. Serve piping hot.
💡 Chef's Tips
Always use 'hung curd' (yogurt strained of all whey) to ensure the marinade sticks to the fish rather than sliding off. Roasting the gram flour (besan) in a dry pan until fragrant is a secret step that prevents a raw flour taste. If you don't have mustard oil, you can use vegetable oil, but you will miss the characteristic 'zing' of authentic tandoori cooking. Do not overcook; pomfret is a delicate fish and can turn dry quickly if left in the heat too long. Ensure the fish is at room temperature for 15 minutes before putting it in the oven for even cooking.
🍽️ Serving Suggestions
Serve with a side of spicy mint-coriander chutney and thinly sliced red onion rings soaked in ice water. Pairs beautifully with hot, buttery Garlic Naan or Laccha Paratha. Serve alongside a fresh kachumber salad (cucumber, tomato, and onion) for a refreshing crunch. A chilled glass of crisp Sauvignon Blanc or a salty Lassi balances the spices perfectly. Include a side of lemon wedges to brighten the smoky flavors just before eating.