How to make Achari Pomfret -
Barbecued seafood is a pleasure that can unparalleled – follow this recipe and you will be bowled over
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium pomfrets, Pickle
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Achari Pomfret checkout Fish Fry in Banana Leaf , Pomfret Recheado. You can also find more Snacks and Starters recipes like Steamed Momos Stir Fry Lotus Root With Black Pepper Hariyali Omelette - SK Khazana Almond Oats and Honey Biscuits
Achari Pomfret Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Achari Pomfret Recipe
Medium pomfrets cleaned 2
Pickle 1 1/2 tabl for brushing
Gram flour (besan) roasted 1 tablespoon
Yogurt 1 1/2 tablespoons
Salt to taste
Mustard oil smoked 1 tablespoon
Butter for basting
Cherry tomatoes to serve
Lemon wedges to serve
Onion rings to serve
Green chutney to serve
Method
Step 1
Heat a barbeque pit with sufficient coal.
Step 2
Take pickle in a bowl, add gram flour and mix well. Add yogurt and a little salt and mix well. Add smoked mustard oil and mix well.
Step 3
Place the pomfrets on a plate, sprinkle a little salt on them and brush a little pickle on both sides of the fish. Apply some of the pickle-gram flour paste, with your hand, on both sides of the fish. Reserve the remaining marinade.
Step 4
Pass a skewer through each fish and place them on the barbeque pit. Brush some of the reserved marinade and baste with a little butter a few times while the fish are getting cooked. Cook, rotating the skewers, for 12-15 minutes or till the fish are cooked evenly on both sides.
Step 5
Slide the fish gently onto a serving plate and baste with a little more butter. Serve hot with cherry tomatoes, lemon wedges, onion rings and green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
