Tandoori Fish (India)
Tandoori Fish is a popular Indian dish known for its rich flavors, vibrant color, and smoky taste. The fish is marinated in a spiced yogurt mixture and then grilled or baked until it's charred on the outside yet tender and juicy on the inside. Traditionally cooked in a tandoor (a clay oven), this dish can also be made on a regular grill or in an oven.
Ingredients:
- Fish Fillets (preferably firm varieties like cod, salmon, or tilapia) – 500 grams
- Yogurt (plain, thick) – ½ cup
- Ginger-Garlic Paste – 1 tablespoon
- Lemon Juice – 2 tablespoons
- Tandoori Masala (or Garam Masala) – 1 tablespoon
- Red Chili Powder – 1 teaspoon (adjust to taste)
- Turmeric Powder – ½ teaspoon
- Cumin Powder – 1 teaspoon
- Coriander Powder – 1 teaspoon
- Chaat Masala – ½ teaspoon
- Kasuri Methi (dried fenugreek leaves, optional) – 1 teaspoon
- Oil – 2 tablespoons
- Salt – to taste
- Fresh Coriander (for garnish)
- Lemon Wedges (for serving)
Recipe:
Prepare the Fish:
- Clean and pat dry the fish fillets. Make a few shallow slits on each fillet to help the marinade penetrate deeper.
First Marination:
- In a bowl, mix lemon juice, salt, and a pinch of red chili powder. Rub this mixture on the fish and let it sit for 15-20 minutes to absorb the flavors.
Prepare the Marinade:
- In another bowl, combine yogurt, ginger-garlic paste, tandoori masala, cumin powder, coriander powder, turmeric, red chili powder, chaat masala, and kasuri methi (if using).
- Add 2 tablespoons of oil and mix well to form a smooth marinade.
Marinate the Fish:
- Coat the fish fillets with the yogurt-based marinade, ensuring they are evenly covered. Cover and refrigerate for at least 1 hour (preferably 3-4 hours) to allow the fish to absorb the flavors.
Grilling/Baking:
- Grill: Preheat a grill to medium-high heat. Lightly oil the grates and grill the fish for 4-5 minutes on each side until they are charred and cooked through.
- Oven: Preheat the oven to 200°C (400°F). Place the marinated fish on a baking tray lined with foil and bake for 15-20 minutes, flipping halfway through. For extra charring, switch to the broil setting for the last 2-3 minutes.
Serve:
- Garnish the Tandoori Fish with freshly chopped coriander and serve with lemon wedges. It pairs well with naan, roti, or a simple salad and mint chutney.
Prepare the Fish:
- Clean and pat dry the fish fillets. Make a few shallow slits on each fillet to help the marinade penetrate deeper.
First Marination:
- In a bowl, mix lemon juice, salt, and a pinch of red chili powder. Rub this mixture on the fish and let it sit for 15-20 minutes to absorb the flavors.
Prepare the Marinade:
- In another bowl, combine yogurt, ginger-garlic paste, tandoori masala, cumin powder, coriander powder, turmeric, red chili powder, chaat masala, and kasuri methi (if using).
- Add 2 tablespoons of oil and mix well to form a smooth marinade.
Marinate the Fish:
- Coat the fish fillets with the yogurt-based marinade, ensuring they are evenly covered. Cover and refrigerate for at least 1 hour (preferably 3-4 hours) to allow the fish to absorb the flavors.
Grilling/Baking:
- Grill: Preheat a grill to medium-high heat. Lightly oil the grates and grill the fish for 4-5 minutes on each side until they are charred and cooked through.
- Oven: Preheat the oven to 200°C (400°F). Place the marinated fish on a baking tray lined with foil and bake for 15-20 minutes, flipping halfway through. For extra charring, switch to the broil setting for the last 2-3 minutes.
Serve:
- Garnish the Tandoori Fish with freshly chopped coriander and serve with lemon wedges. It pairs well with naan, roti, or a simple salad and mint chutney.
Tips:
- For extra flavor: Use mustard oil in the marinade for a smoky, authentic taste.
- Vegetarian Option: Replace fish with paneer (Indian cottage cheese) or tofu for a vegetarian version.
This dish is a delicious mix of tangy, smoky, and spicy flavors, perfect for a BBQ, or as a main dish in any Indian-inspired meal.
No comments: