Achari pomfret | Chef’s Day Out | Season 2 | Sanjeev Kapoor Khazana

Home » Sanjeev Kapoor Recipes » Achari pomfret | Chef’s Day Out | Season 2 | Sanjeev Kapoor Khazana
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Yummy Pomfret fish cooked with a lip-smacking marinade making things interesting.



2 medium pomfrets, cleaned
1½ tbsps pickle paste + brushing
1 tbsp roasted gram flour (besan)
1½ tbsps yogurt
Salt to taste
1 tbsp smoked mustard oil
Butter for basting
Cherry tomatoes to serve
Lemon wedges to serve
Onion rings to serve
Green chutney to serve


1. Heat a barbeque pit with sufficient coal.
2. In a bowl, add pickle paste, gram flour, and mix well. Add yogurt, and salt, mix well. Add mustard oil, and mix well.
3. Add a little salt on the pomfrets and brush a little pickle paste on it. Apply the prepared paste on the fish and rub on both sides. Reserve the marinade.
4. Skewer the fish onto skewers and place it on the barbeque pit. Brush with the reserved marinade and baste with butter in between. Flip and cook on both sides for 12-15 minutes.
5. Slide the fish onto a serving plate and baste with a little more butter. Serve hot with cherry tomatoes, lemon wedges, onion rings and green chutney.

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