
Tandoori Pomfret Recipe
By Monish Gujral |
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Tandoori Pomfret Recipe Recipe

By Monish Gujral Published: November 7, 2014
Ingredients
- 4 350 gm each pomfret fish
- 4 tbsp Melted butter for basting
- First marinade-
- 4 tsp Ginger paste
- 4 tsp Garlic paste
- 1/2 tsp Red chili powder
- 4 tsp Lime juice
- 1 tbsp Carom seeds-
- 4 tsp salt
- 2nd marinade
- 2 cup Greek yoghurt drained- 2 cups
- 2 tbsp Gram flour roasted
- 1/2 tsp turmeric powder
- 1 tsp Cumin powder
- 1/4 cup Oil
Instructions
- Clean the fish trim the tails and fins and wash thoroughly pat dry with paper towel
- First marinade
Combine all in a bowl and marinate the fish for 30 minutes in a fridge
- 2nd marination-
Whisk the yogurt and add all ingredients of the 2nd marinade blend wee all add fish and rub to coat all uniformly. Cover and set aside for 4-5 hours in fridge
- Roast in tandoor as per the normal procedure
Serve hot with mint chutmey

Monish Gujral
First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.
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