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

Method

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.

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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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Kerala Sadya Recipes

About Maya

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!

Every Recipe Since 2010

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