Pomfrets are a delicacy in our families. By looking at your preparation, I must say that it looks hella scrumptious as well as the rest of your recipes too
Great recipe! I like the besan for coating, it will hold it in place on a slippery fish! **Besan is Chick Pea flour available at any Indian grocery store in the US - for non-Indian viewers. One tip - Annatto (Achiote in Spanish) is a Mexican seed spice added for earthy flavor and color - red. Better than food coloring (made from cochneal insects) or paprika which can slightly alter taste. Paprika is not bad if not the smoky type. Annatto is really good as the flavor blends in nicely with the Tandoor oven. fyi No one makes one Pomfret. Measure for 4 pomfrets and this becomes easier to double or halve.😜 Get yourself a grill pan with raised ridges. Using an open flame is messy and burns the fish. Never add music to a cooking, DIY, demo, tour, or animal video. It hurts the ears and stresses out viewer who has to turn volume ON OFF multiple times. You will never hear any viewer complaining that you are missing music on your channel, but you will alienate viewers who don't want it. Most never tell you but silently defect to other channels.
Great stuff! Apply the same fabulous masala, spray oil lightly on both sides of the fish (I used Canola oil), twenty minutes in an AIR FRYER at 350 F, turn the fish over half-way and got quite a similar result.. If the mottled "burnt" look is important, use a flame. A cooking blowtorch was much less messier for me. Plus, I could do two Pomfrets in my fryer..
Fantastic recipe by Chef Varun , cant wait to try it. The recipes posted by the chef are so trust worthy which can be blindly followed & can be easily understood by an amateur cook too. GET CURRIED - I should say your channel has been an inspiration to me that I have started my own channel called "The Kitchen Love Story" :D
Varun ...just simply outstanding. The use of mustard oil (common amongst us Bengalis) , which few understand its significance, does indeed take it to the next level. I plan to make this tomorrow. Thanks.
I m one of your big fan! But in this recipe, I think burning over th flame can be done later, after removing from th oven. That will be less messy, and will give almost th same aroma. Am I wrong? Please suggest.
Hey Varun, Its the very way you narrate makes the recipes easy. BTW the fish came out brilliant (with a messy gas counter). cudnt wait for a photo but devoured it. cheers mate you rock!!!
This fish is the best fish I can eat better than salmon. We have it in the Arabian Gulf famous in Kuwait any it very expensive fish but so tasty 😋 very nice dish
All your videos are crisp and clear. Very good narrative. Will you please make a video on break fast bread, normally served in the star hotels ? It’s not available in the shops.
In Bengal we use curd in fish curries though never marinated it with curd. I would not prefer using curd for marination because turmeric and lemon in enough. Since this is a tandoori we might need to make an exception
Dear sir, Your recepies are always awesome,my mom had been following your recepies everytime. Just a suggestion,when you buy fish plz try to get freshest... Thanks for all the recepies
Love your recipes and videos CHef 2 Suggestions Chef Varun- Skip the Curd as Indian cooking generally avoids Milk products and Seafood combination! Use a desi CIRKA(natural vinegar) of either Coconut, Sugarcane, Jamun or even Apple Cider Vinegar and marinate for 30-45 mins. I do this regularly with my version of Prawns or Fish tikkas/Tandoori items. Use a Grill Mesh, the one used for roasting corn, Papads or making Phulkas in an Indian kitchen for the "Scorch Marks" or use a non stick Grill Pan for the effect.
I use the besan in some tandooris yes for coating but also to help stop the yoghurt from splitting, am I wrong? Thanks for the recipe, the marinade alone looks just delicious, I live in France and cannot get fresh pomfret, so either I'll have to use halibut or a non flatfish, monk fish perhaps which lends itself to the curry spices.
Wow very nice ricipe chef ji
Pomfrets are a delicacy in our families. By looking at your preparation, I must say that it looks hella scrumptious as well as the rest of your recipes too
Watching Varun Inamdar making food itself is a delite to watch 😄 Amazing recipe as always 👍🏼
truly said. u spoke my thought. 👍
*delight
ruclips.net/video/EVA3nI5mecY/видео.html
Great recipe! I like the besan for coating, it will hold it in place on a slippery fish!
**Besan is Chick Pea flour available at any Indian grocery store in the US - for non-Indian viewers.
One tip - Annatto (Achiote in Spanish) is a Mexican seed spice added for earthy flavor and color - red. Better than food coloring (made from cochneal insects) or paprika which can slightly alter taste. Paprika is not bad if not the smoky type. Annatto is really good as the flavor blends in nicely with the Tandoor oven.
fyi
No one makes one Pomfret. Measure for 4 pomfrets and this becomes easier to double or halve.😜
Get yourself a grill pan with raised ridges. Using an open flame is messy and burns the fish.
Never add music to a cooking, DIY, demo, tour, or animal video. It hurts the ears and stresses out viewer who has to turn volume ON OFF multiple times. You will never hear any viewer complaining that you are missing music on your channel, but you will alienate viewers who don't want it. Most never tell you but silently defect to other channels.
Ahaaaa waahhhh....
I tried this today and my kids loved it, besides it's so simple and easy to cook. Thanks Varun
Good yummy 😋
Wow...khane ka mon karrahahay
I am going to try this in Goa in next few days🤤 My family does not allow bringing sea food at home. Wish me luck!
I love ur decor..mixture of countries.
Superrrr
Great stuff! Apply the same fabulous masala, spray oil lightly on both sides of the fish (I used Canola oil), twenty minutes in an AIR FRYER at 350 F, turn the fish over half-way and got quite a similar result.. If the mottled "burnt" look is important, use a flame. A cooking blowtorch was much less messier for me. Plus, I could do two Pomfrets in my fryer..
⁹o😅
Such a delight to watch your recipe and that too restaurant tips and you made it simply awesome.
Beautiful dish. Thanks for providing recipe for one fillet. Unitary method makes life simple.
Varun, watching you is a treat to the eyes and the taste buds too.....You keep things simple and yet very effective. I shall definitely try this one.
I'm trying today...god bless my pomfret.....🙏
Did you preheat? If yes let me know the time and temperature
@@crushed_oreos 200 degrees for 15mins...
Wowwwwww
Pomfrets are my favourite
Thankyou chef
God bless you
Wow! Chef, it looks so so amaizng. I love fish & this is definitely a must-try recipe for me.
You make anything and everything look so easy, m going to try this
Yaar 🥺 I'll marry you if I get food like this everyday 🙈😍
usse to puchlo pehele wo krna chata h ki nhi hahaaha
Hey Varun, just wanna check, instead of mustard oil, can I use any other oil. By the way, I love most of your recipes. Kudos, u taught me cooking.
Yes except desi ghee
Once again so well explained! What else to say! Will be nice to hear his full name clearly ! And slowly! Feel proud of your name bro!
His name is chef Varun Inamdar !
Delicious fish
I just made a pomfret in home made tandoor, Oh man!!
Very delicious white meat kind of sweet meat fish.
Fantastic recipe by Chef Varun , cant wait to try it. The recipes posted by the chef are so trust worthy which can be blindly followed & can be easily understood by an amateur cook too. GET CURRIED - I should say your channel has been an inspiration to me that I have started my own channel called "The Kitchen Love Story" :D
Superb , All the best
@@vishalravi3531 Thanks Vishal , Appreciate that :)
True that
@Harsha Vivek Thanks Harsha :D
@@kalanidhikabilan8061 Thanks Kalanidhi :))
Great recipe it very delicious Igreat job 👍
This is so easy and looks delicious. 👍👍
Tried this yesterday and it came out perfect. Thanks so much for sharing
खूप मस्त छान यंमी
I am vegetarian but u cooked in amazing ways.
Wow
Lovely
Varun ...just simply outstanding. The use of mustard oil (common amongst us Bengalis) , which few understand its significance, does indeed take it to the next level. I plan to make this tomorrow. Thanks.
Very Nice. Your step by step process description is great way to learn.
Nice recepie Varun again and cool chashma....... 👓👓👓
Hi Chef, made this dish today.. it turned out very nice & tasty... thanks for sharing the recipe 😊
Thank you so much for this delicious recipe..my husband said it was the best fish he’d ever eaten 😊Thank you for letting me win some brownie points 😁
Looks very good 👌👌👌
From - Sangeeta's Home Tips
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
MashaAllha Looks yummy
Thanks Varun. Great and informative video, like the rest of yours. 👍👍👍
Hahah your mouth is watering just talking about the recipe in the beginning!! #relate 😂
😁
Noticed the same lol xD
Wow👌👌👌
Excellent
Awesome👍
Thanks 🤗
I m one of your big fan! But in this recipe, I think burning over th flame can be done later, after removing from th oven. That will be less messy, and will give almost th same aroma. Am I wrong? Please suggest.
Burn on flame and cook in home oven.....
Job done ✋
No mess
Thank you 🇮🇳
I subscribed you channel because your recipe's are to the point and not unnecessarily long by just showing the ingredients. Thank you chef
Oh wow loved it,as usual fish n chicken is my all time fav food👍👍
Vert good
Thanks chef. Mouth watering recipe. Must try
I love your recipes 😍
Omg it's so yumm suppa delicious.
It really is!
Sir you are Best Chef ever, really I love all videos you post. I'am a big Fan of Yours...
Did you preheat? If yes let me know the time/temperature
Yammy recipe 👍
Super recipe..im ur new subscriber..
Nice..... Show us ur family....
This is cooked perfectly good job 😍
ruclips.net/video/kYKhiwW4DvQ/видео.html
Hey Varun, Its the very way you narrate makes the recipes easy. BTW the fish came out brilliant (with a messy gas counter). cudnt wait for a photo but devoured it. cheers mate you rock!!!
tried, Its awesome
Mouthwatering dish.. Very nice😊
Amazing, superb 👌👍
Thank you! Cheers!
Good chef
So yummy yummy 😋😋😋😋😋 I love it.
wow....Looking delicious .
Thanks a lot, Hometown Samayal!
Nice receipe 🌷 looks yum 😎👍
I been using my Microwave the wrong way SMH, Today Years Old.... The Bake-o-wave 👍
Bengali recipes ❤️❤️
This fish is the best fish I can eat better than salmon. We have it in the Arabian Gulf famous in Kuwait any it very expensive fish but so tasty 😋 very nice dish
Simply incredible and really easy to make
Did you preheat the oven?
Thank u sir....... I m a great fan of u & Ur recipes
Yyyyeeeessss!! I’ve done the same damn thing!! Lots of love to ya. Great minds think alike.👍
Did you preheat? If yes let me know the time/temperature
Gonna try tomorrow, Should we use mustard oil directly or should we smoke it first cool down and use?
Smoke it 1st and then use it..
ಸೂಪರ್
A mans character is judged by the way he buys his fish. But please judge mine by the way I have fish.
wow I really like cooking Tandoori pomfret .. it's great
come watch the video
Looking yummy 😋
Thank you 😋
Nice and simply delicious.
Thanks Chef
My pleasure, Padmakar Patil
Yummy ❤️❤️❤️🎈🎈🎈😋😋😋
Hey, thanks for this recipe. Just now I made it and turned out brilliant👌👌👌👌
Ipp
All your videos are crisp and clear. Very good narrative. Will you please make a video on break fast bread, normally served in the star hotels ? It’s not available in the shops.
🥰 🥰 Nice
Amazing recipe
Glad you liked it
Very nice
Do the prompret go well with curd because we usually avoid fish and milk combination ??
Same!
In Bengal we use curd in fish curries though never marinated it with curd. I would not prefer using curd for marination because turmeric and lemon in enough. Since this is a tandoori we might need to make an exception
Right we have to avoid the milk products with fish it's dangerous
🤤🤤🤤
Varun dada!!
The Best recepie👍👏
In Maharashtra people don't use curd with fish. Is there any logic behind this concept?
As always , its just awesome, thanks a lot Varun👍
Looking delicious 😋😋😋
Please Stay connected
Good wishes
#MomsYummyCooking
I don't want to be critical..but it might be cleaner and easier to use a torch?? but i love your flavour mix! Toronto Canada..(Personal Cook) Manny
Yummy
looks great
Dear sir,
Your recepies are always awesome,my mom had been following your recepies everytime.
Just a suggestion,when you buy fish plz try to get freshest...
Thanks for all the recepies
Hello, is this a good idea to use curd in fish preparations?
Love your recipes and videos CHef
2 Suggestions Chef Varun-
Skip the Curd as Indian cooking generally avoids Milk products and Seafood combination! Use a desi CIRKA(natural vinegar) of either Coconut, Sugarcane, Jamun or even Apple Cider Vinegar and marinate for 30-45 mins. I do this regularly with my version of Prawns or Fish tikkas/Tandoori items.
Use a Grill Mesh, the one used for roasting corn, Papads or making Phulkas in an Indian kitchen for the "Scorch Marks" or use a non stick Grill Pan for the effect.
Lol
Nice
Fish and yogurt!
❤️
This is what I'm looking for thaks bro
I use the besan in some tandooris yes for coating but also to help stop the yoghurt from splitting, am I wrong? Thanks for the recipe, the marinade alone looks just delicious, I live in France and cannot get fresh pomfret, so either I'll have to use halibut or a non flatfish, monk fish perhaps which lends itself to the curry spices.
Can you use this recipe with any fish?
Yes you can definitely with prawns or king fish or black pomfret etc