TANDOORI POMFRET RECIPE / BAKED POMFRET RECIPE / GRILLED POMFRET RECIPE / SEAFOOD RECIPES / FISH RECIPES / FISH NAMES IN TAMIL / SILVER POMFRET / VAVVAL MEEN / APPETIZER RECIPES / SIZZLER RECIPES / TANDOORI RECIPES / HOW TO BAKE FISH? / INDIAN STYLE GRILLING RECIPES / RESTAURANT STYLE GRILLED FISH RECIPES / TANDOOR RECIPES / BROILED POMFRET RECIPES / FISH SIZZLER RECIPES
| Ingredients | |
|---|---|
| Silver Pomfret | 2 Medium size (500 grams each approx) |
| Plian Yogurt | 1 teaspoon |
| Lemon Juice | 1 teaspoon |
| Kashmiri Red Chili Powder | 1 teaspoon (add extra 1/2 teaspoon regular chili powder if you prefer it spicy) |
| Coriander Powder | 2 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Cumin powder | 1/4 teaspoon |
| Black pepper powder | a dash or one generous pinch |
| Ajwain powder | a pinch (this is optional) |
| Garam Masala powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon (preferably kosher / kallu uppu) |
| Ginger Garlic paste | 1/2 teaspoon |
| Food Color | 1 pinch (orange or red color, optional) |
| Honey / Sugar | a drop |
| Onions | 1/2 sliced (for decorations) |
| Coriander leaves | a few (for decoration) |
| Lemon wedges | few (for serving) |
| Melted Butter / Oil | 1 teaspoon |
This is how Silver Pomfret looks here in USA. I got these from a Indian store which sells halal meat and seafood. Sometimes Chinese markets have these fresh and live, check out your local fish markets.
This may come in handy when you go to the fish market, click on this link FISH NAMES IN TAMIL
Wash the fish in cold water, slightly scrub the scales or remove by rubbing with a knife. Cut off the fins which are close to the eyes. Now Cut vertically about an inch lower to the eyes… you may see lot of brown and black stuff with blood(gills and unwanted or some gooey stuff which are not edible), dig in a remove all those stuff on both sides until the pit looks clean. Wash again to clean off any blood or dirty stuff. If the looks of the head is bothering you too much then get rid off those too… and just cook the lower portion. (optional). Make vertical incisions on either side of the fish, retain the tail and side fins.
Now in a bowl combine (yogurt, lemon juice, salt, red chili powder, coriander powder, turmeric powder, ajwain powder, cumin powder, garam masala powder, food colour, honey, ginger garlic paste and black pepper powder. Make a thick paste and apply on both sides of the fish making sure they go deep into the cut areas. Let it marinate for at least 30 – 45 minutes.
Though the title says Tandoori for which you need a traditional tandoor but you can follow either one of these method to match the taste.
Grilling: If you wish you can insert skewers and grill them over a hot griddle or outdoor grill for about 4 to 5 minutes on each side or until they turn brown but not more than 12 minutes. Too much time on baking or grilling will make them rubbery.
Baking and Broiling: Pre-heat oven to 400F. Place the fish on a baking sheet, drizzle little butter and bake of 5 minutes on each side. When done, place them on the rack closer to broiler (set the oven to broiler) and broil for few minutes to darken the skin. Again.. care should be taken and must be watched while broiling as it could happen in minutes and there are chances of it getting browned soon. Maximum of one minute on each side. Basting with little melted butter should enhance the flavour and makes it sizzle. Adding in few onion rings on the sides will make a great combo with cilantro garnish.
Tandoor Oven: This is not suitable for home style cooking.. but you were to live in India, then buy one of those traditional Kumpati / mann aduppu / Char coal earthen stove and place a griddle with holes on top and grill over it for few minutes.
Pan Fried: Finally if none of the above work, then simple pan fry in little oil. Cook and brown for about 3 minutes each side. Here is a glimpse of pan fried Mini Silver Pomfret.
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Notes
- Yield: Serves 2 approx. I’ve used frozen Silver pomfret.
- Fish usually cooks very fast, so do not grill or broil for long time.. just give little time to cook and avoid keeping for long time this makes them rubbery. This recipe is good when served fresh. Re-heating is not advisable.
- This recipe is kind of North Indian style and hence included ajwain, you may skip it if you don’t like the smell.
- Honey is added to balance the spice level, use a pinch of sugar instead or you may skip it too.
- Kashmiri red chili powder gives good color but not too much heat, so add 1/2 teaspoon regular spicy chili powder.
- Skip the food color its only for presentation.
10 Comments
Mullai,
I am looking for following recipies :
1. Kari Meen Fry ( Kerala Style where the fish is wrapped in plantain leaves and cooked ) – Not sure if this is same as above tho
2. Kadala Kari ( Side dish for puttu in Kerala )
3. Dhokla
I did find recipies in many sites and have tried out with different levels of success.
But especially for Dhokla, I am not getting the right fluffiness. Please help out.
I love this fish. I try soon. Thankyou mullai.
Mullai, i am seema, one of ur member of sio. for the past 2 days, am not able to log in, if i click login, it says page not found. Plz lemme know what the problem is. since i couldnt log in, i couldnt send any msg to u in ur guestbook.
problem fixed now. Try again.
pakka pakka vai uruthu…hats off to your presentation.
Excellent mullai… fabulous photos.. and so the recipe.. Thanks for sharing a nice one..
I love this fish… Cithappa makes such fish in ourdoor grills…. You can use mackerel too 🙂 Tats my fish 🙂
I am craving for it now 🙁
Cheers
Busy Bee
WOW Great….will try sooooooooon…thanks for sharing.
yummmmmmmmmy
Wow tandoori Pomfret looks delicious…awesome presentation..