This tandoori marinade goes with just about anything. Paneer, mushrooms, any fish, prawns, chicken or any vegetables like broccoli and bell peppers. I had a Dish with a marinade very similar to this at my sister’s place. She marinated salmon with a tandoori marinade and served it with plain white rice. One of the best dinners we had. The hung curd brings out the tanginess and the lusciousness in the marinade. The tandoori masala is packed with flavour, and has a very wholesome and homely taste to it. The dish goes great with some tangy mint chutney. Roll it up in some rotis, add some of the tangy mint chutney and some pickled onions and you have yourself an indian taco. You can even make the tandoori masala ahead of time and use it as and when you require it. This recipe is for 3-4 medium sized pomfrets, but you can double or even triple the recipe and use it for dinner parties with larger number of serves.
To make the marinade, mix ginger paste, garlic paste, salt, hung curd/ yogurt, Tandoori masala and lemon juice.
Make deep cuts on both sides of the fish
Apply it to the fish and let it rest in the refrigerator for 1-8 hours
Once it has rested, Take it out and bake the fish till its done.
Ginger paste 1.5 teaspoons
Garlic paste 2 teaspoons
Hung curd 1/4 cup
Lemon juice 2 teaspoons
Tandoori masala 2 tablespoons
For the pomfret, wipe off excess water from both sides of the fish with a kitchen towel. Make 3-4 deep cuts on both sides of the fish.
For the marinade, mix all the spices mentioned under” Tandoori masala”. Add the rest of the ingredients under “Marinade”.
Generously apply it to the pomfret and massage it well so that the marinade gets to every corner. Set it in the refrigerator for atleast an hour or upto 8 hours.
Preheat the oven to 190 degrees. Grill it for about 20 mins turning once at about 10 mins.
1. You can use your oven for grilling, a charcoal barbecue grill or even a grill tawa for grilling. I used the grill mode in my oven which works best for me.