Tandoori Pomfret with Charred Lemon & Mint
Whole pomfret coated in tandoori spice, broiled until the skin chars and the flesh stays tender. Served with cool mint chutney, sharp onions, fresh tomatoes, and charred lemon wedges.
- Total time
- 18 min
- Servings
- 2
- Calories
- 280
- Protein
- 35g
Ingredients
- 2 fish (8 oz each) whole pomfret (or any white fish like flounder or sea bass), cleaned and gutted
- 3 tbsp tandoori spice powder (or garam masala + chili powder + paprika, blended)
- ¼ cup yogurt (plain, full-fat)
- ½ cup mint chutney (fresh cilantro + mint + lime juice + salt, blended smooth)
- 2 units lemon (cut into wedges) and sliced onions and sliced tomatoes (for serving)
- 2 tbsp salt, pepper, and neutral oil for cooking
Instructions
- 1
Pat the pomfret dry inside and out. Score the skin in a cross-hatch pattern on both sides.
- 2
Mix yogurt and tandoori spice powder into a paste. Rub generously inside the cavity and all over the skin.
- 3
Line a broiler pan with foil. Brush lightly with oil and arrange the fish skin-side up. Brush lemon wedges with oil and tuck alongside.
- 4
Broil 6 inches from heat for 8–10 minutes until skin chars and blackens slightly, flesh is opaque at the thickest part.
- 5
Slide the fish onto a platter. Arrange mint chutney, sliced onions, tomatoes, and charred lemon wedges alongside.
Tools you’ll need
- broiler pan
- aluminum foil
- small bowl (for spice paste)
- cooking brush
- serving platter
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