Tandoori Fish

Ingredients (Serves 4 – 5)

1. Whole fish – 2 (medium-sized) (Around 3/4 kg)

2. Thick yoghurt – 2  tbsp

Lemon juice – 1 tbsp

Ginger-garlic paste – 1 tbsp

Turmeric powder – 1/2 tsp

Kashmiri chilly powder – 1 – 1.5 tbsp

Coriander powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Cumin powder – 1/2 tsp

Kasoori methi – 1/2 tsp, crushed with fingers

Ajwain – 1 pinch (optional)

Pepper powder – 1/8 tsp

Salt – As required

Mustard oil  / vegetable oil – 1.5 tbsp

Besan / chickpea flour – 1 tsp

3. Melted butter / mustard oil – To baste


1. Make deep gashes on the  thicker parts of the fish. Combine all the ingredients numbered 2. Taste-check for salt. Marinate fish with this mixture. For smoky flavor – Heat a charcoal over flame for a few minutes and place inside a small steel bowl. Place it  inside the bowl which has marinated fish and pour a tsp of ghee over it. Immediately cover the pan with aluminum foil. Set aside for at least 30 minutes or 2 – 3 hours in the refrigerator. Remove from the refrigerator 30 minutes before baking.

2. Preheat oven at 450 F.  Line a baking sheet with aluminium foil and grease with oil/butter. Arrange the fish pieces on the baking sheet or on an oven rack. Bake for 20 – 22 minutes (you can flip the fish carefully after 10 minutes, if you wish). Baste fish with melted butter / mustard oil. Turn the oven to broil mode.  Broil for 4 – 5 minutes. Brush butter on the roasted fish and sprinkle chat masala and lemon juice on top. Serve immediately.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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