How to make Tandoori Pomfret -

A mouth watering delicacy of skewered marinated pomfret cooked in a clay oven over charcoals.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Pomfret (पापलेट), Butter (मक्खन )

Cuisine : Punjabi

Course : Snacks and Starters

Tandoori Pomfret

Tandoori Pomfret Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Tandoori Pomfret Recipe

  • Pomfret 2

  • Butter 2 tablespoons

  • Yogurt 3/4 cup

  • Egg 1

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Gram flour (besan) 2 tablespoons

  • Lemon juice 2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Garam masala powder 1 teaspoon


Step 1

Make incisions on it and apply salt and lemon juice. Keep aside for twenty minutes.

Step 2

Mix rest of the ingredients except butter. Apply this marinade to the fish and let it stand for about one hour in the refrigerator.

Step 3

If using an oven, preheat it to 180ºC. Put the fish on a skewer and cook it in moderate hot tandoor or the preheated oven (180ºC) for about eight to ten minutes. Baste with butter and cook for another three minutes.

Step 4

Serve hot with lemon wedges.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.