Ingredients for TANDOORI POMFRET MASALA

INGREDIENTS FOR MARINATION

2 tbsp Curds

1 tsp Ginger Garlic paste

1 ½ tsp Kashmiri Red Chilli powder

½ tsp Garam Masala powder

1 tsp Mustard Oil

1 tsp Salt

1 tsp Lemon Juice

¼ tsp Black Pepper powder

Pieces of Pomfret Fish (500 gms)

Little Oil for frying the fish

INGREDIENTS FOR GRAVY

Puree of 2 Tomatoes

4 tbsp Fried and Crushed Onions

3 tbsp Curds

½ tsp Salt

A Pinch of Turmeric

2 tsp Coriander powder

½ tsp Cumin powder

3 tbsp Oil

2 Green Cardamom

1 Piece Cinnamon

3 Cloves

1 tsp Ginger Garlic paste

¼ tsp Black Pepper powder

2 tsp Kashmiri Red Chilli powder

¼ tsp Dried Fenugreek leaves

¼ tsp Garam Masala powder

¼ tsp Sugar

2 Green Chillies

Steps for TANDOORI POMFRET MASALA

Mix all the ingredients of marination together in a bowl and make a paste i.e. curd, ginger garlic paste, Kashmiri chilli powder, mustard oil, garam masala, salt, lemon juice and black pepper in the quantity mentioned above in the ingredients section . Now apply this paste to the pomfret pieces marinate it for 10 to 15 mins.

In a pan heat some oil and fry the fish on medium flame for 2-3 mins on each side or till you get nice brown colour on it and keep aside.

For gravy masala, make a mixture of tomato puree, crushed onions, curds, turmeric powder, coriander powder, cumin powder, black pepper powder and salt.

Heat oil in a pan, add cinnamon, cardamom and cloves to it. Cook for ½ a min, then add ginger garlic paste and sauté on low flame till the paste is cooked. Add red chilli powder and cook for 10-20 seconds while stirring on low flame.

Then pour the gravy mixture to it, mix it thoroughly and cook it for 5 mins on low flame, add water if required. Also add the leftover gravy masala in which fish was fried as it is very flavourful. A small hint add hot water if you need more gravy.

Add dried fenugreek leaves, garam masala powder, sugar and green chillies when it comes to a boil, cook it for 2 mins on low flame.

Check it when done and off the flame.

At the time of serving pour the masala in the serving plate and then add the fried pomfret fish to this gravy and your dish is ready.

Serve it with steam rice or chapati.