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Fish Pakora

Masaledar Pomfret


    Makes 2 large pomfret

  • TIME:

    20 minutes plus 3 hours marinating


  • 2 large pomfret fish (weighing approximately 450g each)
  • 90g low-fat Greek yoghurt
  • Juice of 1 lemon, freshly squeezed
  • 3 green finger chillies, made into a paste
  • 2 tbsp ginger and garlic paste
  • 1 tbsp gram flour
  • 90ml olive oil
  • A lemon wedge, for garnish (optional)
  • Micro herbs, for garnish (optional)


  • 1½ tsp garlic salt
  • 1 tsp red chilli powder
  • 1 tsp cumin seeds, roasted and crushed
  • ¾ tsp coarse black pepper
  • Pinch of chaat masala


  • Wash the fish and remove the fins and scales
  • Make three or four incisions on both sides of the fish, using a vertical motion with your knife
  • Rub the pomfret with the garlic salt and lemon juice and leave to one side whilst making the fish marinade
  • Start by mixing together the oil and red chilli powder and then gradually add in the remaining marination ingredients (in no particular order). Thoroughly mix until combined
  • Rub the marinade onto the fish using your fingers to spread the mixture evenly to coat the pomfret. Ensure the mixture is also rubbed into the slits made on the fish. You may also want to rub any remaining marinade onto the inside of the fish
  • Put the marinated fish into the refrigerator to absorb the flavours of the marinade – the longer the better, ideally 3 hours plus or overnight) and oven cook at 180°C for 35-40 minutes
  • Serve pomfret and garnish as desired.
Beyond Brilliant Book

Beyond Brilliant

Over 40 fabulous recipes from the kitchens of The Brilliant Restaurant.