Tandoori Pomfret Recipe

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This dish appeared on the very first menu of Moti Mahal and remains there to this day. One of my Grandfather’s favorites, he would order it nearly every day.

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Tandoori Pomfret

Tandoori-Pomfret-Monish-Gujral

By Monish Gujral Published: June 1, 2013

  • Yield: 4 -6 Servings
  • Prep: 50 mins
  • Cook: 15 mins
  • Ready In: 1 hr 5 mins

This dish appeared on the very first menu of Moti Mahal and remains there to this day. One of my Grandfather's favorites, he would …

Ingredients

Instructions

  1. Clean the fish, trim the tails and fins and wash thoroughly. Pat dry with paper towels.
  2. Make 3-4 incisions with a sharp knife across both sides of each fish.
  3. First Marination

  4. Combine the ingredients for the first marinade in a bowl and whisk well.
  5. Add the fish and rub in the marinade on both sides, to ensure that they are completely coated with the marinade.
  6. Cover and set aside to marinade in the refrigerator for 30 minutes.
  7. Second Marination

  8. Whisk the yogurt with the remaining ingredients for the second marinade in another bowl.
  9. Drain the marinated fish and add them to the pan.
  10. Rub the fish with the marinade, to coat completely.
  11. Cover and set aside to marinate in the refrigerator for 3 -4 hours.
  12. For Fish

  13. Remove the fish from the refrigerator and bring to room temperature.
  14. Thread each fish horizontally on to a long, thin metal skewer.
  15. Cook the fish in a medium-hot tandoor; or grill under a hot gas or electric grill for 8 - 10 minutes.
  16. Baste with melted butter, turn the skewers and grill again for another 3-4 minutes.
  17. Slip the fish off the skewers on to a serving platter.
  18. Serve hot with salad and mint chutney

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.

1 Comment

  1. Raj

    October 19, 2013 at 12:41 am

    Hi,

    Its probably a good recipe but you need to state somewhere what the ingredients for the first and second marinade are.

    Regards

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