Tandoori pomfret fry flavored with exotic Indian spices, cooked on stovetop and finished in the oven! This recipe gives you perfectly grilled pomfret tandoori that is not greasy with oil. (It works for any fish, whole or fillets.)
Marination: If you have the time, marinate the pomfret for up to an hour for the best results.
Ginger garlic paste: Blend chopped ginger (1-inch piece) and garlic (4 cloves). A smooth paste works better.
Pink salt is more flavorful. If not available, you can substitute with the same amount of regular salt.
Chili powder: I’ve used regular one for the heat. Cayenne pepper can also be used.
Kashmiri chili powder: This is for the flavor and color. Paprika is a close alternative.
Besan or chickpea flour helps the marinade stick to the fish and keeps it crisp. You can either buy roasted besan or roast it yourself. (Dry roast in a small pan on low flame for about 5 minutes.)
You can find more recipe variations, tips, and pictures in the post above.