Friday, January 25, 2013

Tandoori Pomfret with a "Hint of Mint"

Silver or white pomfrets live in coastal waters off Middle East, South Asia, and South East Asia. Fish of this family are characterized by their flat body, forked tail fin and long pectoral fins. This fish is prized in the Indo-Pacific region for its taste. It is called "Pamplet" in Mumbai and "Vawall" in parts of South India. Pomfret fish is high in Vitamin D. It is also loaded with minerals such as iron, zinc and calcium. With so much of health benefits and taste why not to try a recipe with low in fat and high on flavors? "Tandoori pomfret" is made with marinating Indian spices and cooking it on a grill pan. Twist lies with a minty flavor which I am adding to this recipe.

Serve:                 2
Preparation time             45 minutes ( Including 30 minutes of marination time)


Pomfret:                           2 medium sized
Garlic:                              2-3 cloves
Coriander powder:           1 tablespoon
Rice flour:                        2 tablespoon
Lemon juice:                    2 tablespoon
Black pepper:                  1/2 teaspoon
Mint leaves:                      3-4 fresh mint leaves (few more for garnish)
Turmeric powder:            1/2 teaspoon
Red chilli powder:            1/2 teaspoon
Chat masala:                    1 tablespoon
Salt to taste

1) Clean and pat dry the fish, slash the skin 2-3 times each side and put it in a bowl.
2) Crush garlic and mint leaves using a pestle and mortar.
4) Add all the ingredients to pomfret except the chat masala. Spread the marinate thoroughly on the fish. Cover the bowl using cling film and refrigerate for 30 minutes.
5) Spray some oil on a grill pan and put the marinated pomfret on it.
6) Cook for 4-5 minutes both side turning it once during grilling.
7) Sprinkle some chat masala over the cooked fish.
8) Crisp and spicy 'Tandoori  Pomfret" is ready to serve.