Tandoori Pomfret with Charred Lemon & Salad
Whole pomfret coated in tandoori spice, seared until charred and crispy. Served with fresh tomato, bell pepper, lettuce, and lemon—a restaurant-quality Indian dinner in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 2 fish (600–700g total) pomfret, whole
- ¼ cup plain yogurt
- 2 tbsp tandoori spice powder
- 1 whole lemon, halved
- 1 whole tomato, sliced
- ½ cup bell pepper, shredded
- 1 cup lettuce, shredded
Instructions
- 1
Pat pomfret dry inside and out with paper towels. Score skin 3 times on each side.
- 2
Mix yogurt and tandoori spice powder into a paste. Coat fish inside and out, rubbing into scores.
- 3
Heat oil in a large skillet over medium-high until shimmering, about 1 minute.
- 4
Lay fish skin-side down. Sear 5–6 minutes without moving until skin chars and crisps.
- 5
Flip fish. Sear 3–4 minutes more until cooked through (flesh flakes at thickest point).
- 6
Char lemon halves cut-side down in the skillet, 1 minute per side until caramelized.
- 7
Arrange fish on a plate with tomato, bell pepper, lettuce, and charred lemon. Drizzle with any pan juices.
Tools you’ll need
- 12-inch non-stick or cast-iron skillet
- paper towels
- small bowl for spice paste
- spatula
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