Wednesday, 10 October 2012

Grilled pomfret with veggies

    Pomfret is 'vavval meen' in tamil.  Never had it before in my life.   My mother had owned an old Morphy richards cookbook with this recipe, however that recipe baked the fish with other veggies with usual spices, i just added a few more to make it interesting and served with spicy n tangy mint chutney, it was great.  My husband called it as 'delivered as in restaurent style'  I was sooooo happyyyyy :) :) :)

    Cooking was done by coating fish in dry masalas, and partially tawa cooked in order to evaporate the masala content and put into oven as a dry fish, after grilling the fish was good, crisp and very tasty too

    So, let us get back to recipe

Ingredients required

(Make sure the pomfrets are cleaned and washed without disturbing its shape and I recommend making three deep incisions over the body as shown in pic so that masala will penetrate deeply)

Three medium sized pomfrets(300gm), hung curd half a cup, and spice mix(1/4tsp haldi, 1 tsp chicken tandoori powder, 1/2 tsp chilli powder, 1tsp gingergarlic paste, 1 tspdhanya powder, 1/4 tsp amchoor powder, 11/2 tsp salt), a pinch of colour(optional, for i didnt use)


In a broad vessel take hung curd

Mix the spice mix and give a thorough whisking in hand

Add one tsp oil for glazing and continue whisking by hand

 Now drop pomfret pieces and immerse deep and keep marinated fishes in a separate vessel

You can add veggies if u wish, i added cabbage, capsicum and carrot

Let this marination rest in fridge for minimum 3-4 hours, after that cook partially in tawa so that all masala evaporates.. Note that this is done in order to make the fish dry before you keep in oven

So, after 5-10 minutes turn in upside down, and add one tsp of oil

It is done and masala has got evaporated, now for grill..

Arrange veggies over ironrods and fish over grill plate.  Bake at 150 degree celsius for 30-45 minutes, although temperature may slightly vary upon thickness of fish.  And here it is ................

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