Air fryer recipe · Mains
Tandoori Pomfret
Whole pomfret slashed and bathed in smoky yoghurt tandoori marinade for a charred coastal feast.
- 20 minTotal time
- 190°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 140kcal
- 3.7 gprotein
- 9.2 gcarbs
- 10.3 gfat
- 3.5 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Whole pomfret, cleaned2 fish
- Thick yoghurt1/2 cup
- Tandoori masala2 tbsp
- Ginger-garlic paste1 tbsp
- Kashmiri chilli powder1 tbsp
- Mustard oil1 tbsp
Method
Slash the fish
Cut three deep diagonal scores into each side of the whole pomfret right down to the bone. These channels let the tandoori marinade reach the centre and cook evenly.
Whisk the marinade
Beat the yoghurt with tandoori masala, ginger-garlic paste, chilli powder, mustard oil and salt into a thick clay-coloured paste. Mustard oil gives that authentic pungent tandoor edge.
Coat thoroughly
Massage the marinade into every slash and across the skin until the fish is fully caked. Chill for at least 40 minutes so the yoghurt tenderises and the flavour sinks in.
Prep and preheat
Preheat the air fryer to 190C and lay the fish on an oiled parchment round. Let any excess marinade drip off so it chars rather than pools.
Air-fry the pomfret
Air-fry at 190C for 18 minutes, flipping once after ten minutes and brushing with leftover marinade. Finish when the edges blacken and the flesh flakes, then squeeze lime over the top.
