While this is a recipe for tandoori pomfret it could just as easily be made with any fish with not too many bones, or even with boneless fillets. It is adapted from the legendary Jiggs Kalra's "Prashad" cookbook.

The recipe is quite quick and easy, with a few optional steps that take can take it closer to that restaurant-taste. If you are short on time, you can skip those steps and still get a great tasting fish kabab that is perfect for making in large batches to entertain friends and family.

We are cooking these fish tandoori in an oven, but they can also be made on a heavy skillet on the stovetop, or on an outdoor gas or charcoal grill. Do give this a try.
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📘 Reference: Jiggs Kalra's "Prashad: Cooking with Indian Masters" [ Ссылка ]
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