Fish Tandoori

Recipe by
Total Time:
3.25 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: BBQ Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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Ingredients

  • To prepare the fish:
  • 3 - whole fish, 340 g, medium-size
  • 1 tbsp - lemon juice
  • 1 tsp - salt
  • For marinade:
  • 1 tsp - coriander seeds
  • 1 tsp - vinegar
  • 1.5 tsp - red pepper
  • A pinch of red food colouring
  • 6 cloves - garlic
  • 1/2 tsp - salt
  • 5 g - amchoor powder
  • 7 g - ginger
  • 1/2 tsp - black cumin seeds
  • 3 tsp - fresh lime juice
  • 30 g - ghee
  • For grilling:
  • 30 g - ghee
  • 1/2 tsp - roasted black cumin seeds
  • 1/2 tsp - fenugreek leaves (optional)
  • 1 tsp - salt
  • 1 tsp - amchoor powder
  • 1 tsp - lime juice

How to Make Fish Tandoori

  • To prepare the fish:
  • Wash, trim and clean the fish. Wipe with a dry cloth and make cuts all over.
  • Rub in 1 tsp salt and 1 tbsp lime juice.
  • Leave for half an hour. For marinade:
  • Grind ginger, garlic, coriander seeds, black cumin seeds and amchoor very fine.
  • Add 3/4 tsp red pepper, 3 tsp lime juice and 1 tsp vinegar.
  • Rub well over the surface and the cavities.
  • Sprinkle remaining half of red pepper and tomato colouring over the fish.
  • Leave the marinade for at least 2 hours. For grilling:
  • Pass a pointed skewer lengthwise through the body of the fish and bake in a tandoor or grill in an oven for 10 to 15 mins.
  • Remove from fire, sprinkle a little melted ghee and the spices over the grilled fish and grill again for 5 to 6 mins.
  • Serve with a salad consisting of chopped onions, green chillies, mint leaves, shredded ginger, salt and lime juice.

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