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Kitchen Mai

Red chutney stuffed tandoori pomfret

A healthy, yummy grilled and stuffed pomfret recipe so perfect to go with your beer this summer
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Prep Time 5 minutes
Cook Time 30 minutes
Marination 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Brunch, Dinner, Lunch, Main Course, Side Dish
Cuisine: Indian, Maharashtrian, North Indian
Calories: 380
Ingredients Equipment Method Notes

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

Equipment

  • Oven

Method
 

  1. Wash, clean and gut the fishes well
  2. Make a pocket on one of the sides of the pomfrets on each of them
    "Red chutney stuffed tandoori pomfret - www.kitchenmai.com"
  3. On the reverse side, make a few gashes
    "Red chutney stuffed tandoori pomfret - www.kitchenmai.com"
  4. Rub the salt and turmeric on them and keep aside
    "Red chutney stuffed tandoori pomfret - www.kitchenmai.com"
  5. To make the red chutney for the stuffing, add all the ingredients in a mixer jar
    "Red chutney stuffed tandoori pomfret - www.kitchenmai.com"
  6. Grind this to a smooth paste, using 2 tablespoons of the water the chilis were soaked in
  7. 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
    "Red chutney stuffed tandoori pomfret - www.kitchenmai.com"
  8. Whisk the ingredients listed under the tandoori marinade into a lump free mixture
    "Chicken tandoori with mint chutney - www.kitchenmai.com"
  9. Line a baking tray with parchment paper and lightly grease it
    "Red chutney stuffed tandoori pomfret - www.kitchenmai.com"
  10. 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
    "Red chutney stuffed tandoori pomfret - www.kitchenmai.com"
  11. 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
  12. To make the green chutney, add all its ingredients in a mixer jar and make a smooth paste using two tablespoons of water
    "Red chutney stuffed tandoori pomfret - www.kitchenmai.com"
  13. 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!
    "Red chutney stuffed tandoori pomfret - www.kitchenmai.com"

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