Tandoori Pomfret with Mint Chutney
Whole pomfret coated in tandoori spices, grilled until charred and smoky, then served with cool mint chutney, pickled onions, and crisp cabbage slaw. Restaurant-quality Indian grilled fish in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 42g
Ingredients
- 2 fish (about 500g each) whole pomfret, gutted and cleaned
- ½ cup yogurt
- 2 tbsp tandoori spice blend (or garam masala + red chili powder)
- 1 cup, packed fresh mint leaves
- 1 lime lime (zested + juiced)
- 1 medium red onion, thinly sliced
- 2 cups cabbage, shredded
Instructions
- 1
Mix yogurt with tandoori spices and half the lime juice. Pat fish dry inside and out, then coat generously inside and on both sides.
- 2
Heat a grill or cast-iron skillet to high heat. Lightly oil the surface, then lay fish and sear 5 minutes per side until skin chars and flesh flakes easily.
- 3
Blend mint, lime zest, remaining lime juice, and a pinch of salt until smooth. If too thick, thin with a splash of water.
- 4
Toss red onion with a pinch of salt; let sit 2 minutes to soften. Toss cabbage separately with salt and pepper.
- 5
Plate fish with mint chutney drizzled on top. Arrange pickled onions and shredded cabbage slaw on the side.
Tools you’ll need
- grill or 12-inch cast-iron skillet
- small blender or food processor
- knife and cutting board
- paper towels
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