Charred Tandoori Pomfret with Green Chutney
Whole pomfret coated in yogurt and spice, seared until charred and smoky, finished with bright cilantro chutney. Served with lemon, onion, and tomato—pure weeknight restaurant vibes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 2 whole (500g each) pomfret, gutted and scaled
- ½ cup Greek yogurt
- 1 cup cilantro (packed)
- 1 tbsp ginger-garlic paste
- 1.5 tsp garam masala
- ½ tsp red chili powder
- 1.5 whole (juiced + wedges) lemon
- 1 medium red onion, thinly sliced
- 1 medium tomato, sliced into wedges
Instructions
- 1
Blitz cilantro, ginger-garlic paste, 1 tbsp yogurt, and 1 tbsp lemon juice in a blender until smooth.
- 2
Mix remaining yogurt with garam masala, chili powder, salt, and pepper in a bowl.
- 3
Make 3 diagonal slits on both sides of each pomfret. Coat inside and outside with yogurt spice paste.
- 4
Heat 2 tbsp oil in a 12-inch skillet over medium-high until it shimmers.
- 5
Sear pomfret 6-7 minutes per side without moving until skin is golden-brown and charred at edges.
- 6
Transfer to a plate. Spread cilantro chutney over the flesh, then top with sliced onion and tomato.
- 7
Serve immediately with lemon wedges.
Tools you’ll need
- blender
- mixing bowl
- 12-inch stainless steel or cast-iron skillet
- knife
- cutting board
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