Tandoori Pomfret

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    210 mins
  • Cook time
    15 mins
  • Passive time
    20 mins


  • 4 nos Zappfresh Pomfret Fish

  • 100 gms (For Basting) Butter

  • 60 gms Yogurt

  • 2 nos Eggs

  • 45 ml Cream

  • 20 gms Ginger paste

  • 20 gms Garlic paste

  • 10 gms Ajwain (Carom seeds)

  • 20 gms Gram flour

  • 3 gms White Pepper Powder

  • 10 gms Red Chilli powder

  • 30 ml Lemon Juice

  • 5 gms Turmeric

  • 10 gms Cumin Powder



THE FISH: Unwrap your Zappfresh White Pomfret and make 3 deep incisions across each side.

THE MARINATION: Hang the yogurt in muslin for 15 minutes to remove the whey. Separate the egg yolks, discard the whites. Transfer yogurt and yolks to a large bowl, add the remaining ingredients, whisk and rub the fish with this mixture. Keep aside for 3 hours.

THE OVEN: Pre-heat to 350 degrees Fahrenheit.

THE SKEWERING: Skewer the fish, from mouth to tail, two inches apart. Keep a tray underneath to collect the drippings.



Roast in a moderately hot tandoor for 8 minutes, in a charcoal grill for the same time, and in a pre-heated oven for 12 minutes. Remove and hang the skewers to allow the excess moisture to drip off (approx 3 minutes) baste with butter and roast again for 3 minutes.



To further accentuate the taste of this dish, you can serve it with mint chutney and drizzle it with some lemon juice.

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