Red chutney stuffed tandoori pomfret

Kitchen Mai

A healthy, yummy grilled and stuffed pomfret recipe so perfect to go with your beer this summer

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Prep Time 5 mins

Cook Time 30 mins

Marination 30 mins

Total Time 1 hr 5 mins

Course Brunch, Dinner, Lunch, Main Course, Side Dish

Cuisine Indian, Maharashtrian, North Indian

Servings 4 people

Calories 380 kcal

Equipment

Oven

Ingredients

3 big pomfret fishes (roughly 800g)
3 tsp turmeric powder
2 tsp chaat masala
2 tsp salt

for the chilli chutney

10-12 dried red chilis soaked in warm water for 30 minutes
5-6 garlic cloves
2 tbsp vinegar
1 tsp salt

For the tandoori marinade

3 tbsp greek yoghurt or hung curd
3 tbsp gram flour besan
2 tsp ginger paste
1 tsp coriander powder
2 tsp garam masala powder
1 tbsp mustard oil or any neutral oil
2 tsp of the chilli chutney
2 tsp kasuri methi dried fenugreek leaves
salt* to taste

for the green chutney

1 cup coriander leaves
½ cup mint leaves
½ inch ginger roughly chopped
2-3 cloves garlic
1 tsp cumin seeds
2 tbsp lemon juice
salt to taste

Instructions

Wash, clean and gut the fishes well
Make a pocket on one of the sides of the pomfrets on each of them
On the reverse side, make a few gashes
Rub the salt and turmeric on them and keep aside
To make the red chutney for the stuffing, add all the ingredients in a mixer jar
Grind this to a smooth paste, using 2 tablespoons of the water the chilis were soaked in
Fill and rub this chutney generously in the pockets of the fishes and lightly on the body, on both sides - keep aside for 10-15 minutes
Whisk the ingredients listed under the tandoori marinade into a lump free mixture
Line a baking tray with parchment paper and lightly grease it
Apply the marinade on the fishes - on both sides - and line them on the baking tray. Let it rest for another 15 minutes. Do not stuff this in the pockets
Grill the pomfrets, in an pre-heated oven at 200°C, for 15-20 minutes on each side. You will have to flip the fish to the other side once one side is done and then grill again
To make the green chutney, add all its ingredients in a mixer jar and make a smooth paste using two tablespoons of water
Sprinkle some chaat masala on the fishes and serve the red chutney stuffed tandoori pomfret with the green chutney, onions and a wedge of lime. Enjoy!

Notes

*Be mindful while adding salt to the yoghurt marinade. The fishes and the chilli chutney will have salt already
I have used 3 big pomfrets, so it took 15-20 minutes on each side to cook. For smaller sized fishes the cooking time will be lower, so keep an eye while grilling
If you desire a slightly crunchy, charred texture on the pomfrets, then broil them for 5 more minutes in the oven, once they are fully cooked
You can alternatively, roast the fishes in a pan on your stove top too
g - grams
tsp - teaspoon
tbsp - tablespoon

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