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Tandoori Fish Recipe

Tandoori Fish Ingredients:

Tandoori Fish Recipe
Tandoori Fish Recipe
  • 2 lbs of any white fish fillets (cut into 2-3-inch pieces)
  • 1 tbsp chopped fresh ginger
  • 4 cloves garlic
  • 1/3 cup vinegar
  • Salt To Taste
  • 1 tbsp ground coriander seeds
  • 1 tbsp ground cumin seeds
  • 1 tsp ground cayenne pepper
  • 1/2 cup vegetable oil

How to make barbecued fish:

  • Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
  • Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
  • Pre-heat the oven on maximum heat at broil.
  • Cover the oven tray with foil to avoid mess.
  • Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
  • Turn over and broil for about 8 minutes again.
  • Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
  • Serve the tandoori fish hot with your favorite chutney.

Tandoori Pomfret Fish Recipe

Ingredients:

  • Tandoori Pomfret Fish Picture
    Tandoori Pomfret Fish Picture

    Pomfret 4, each 450 gm

  • Carom (ajwain) seeds 10 gm/2 tsp
  • Cream 45 ml/3 tbs
  • Cumin (jeera) powder 10 gm/2 tsp
  • Garlic paste 20 gm/4 tsp
  • Ginger paste 20 gm/4 tsp
  • Gram flour (besan) 20 gm/4 tsp
  • Lemon juice 30 ml/2 tbs
  • Oil for brushing
  • Red chilli powder 10 gm/2 tsp
  • Salt to taste
  • Turmeric (haldi) powder 5 gm/1 tsp
  • White pepper powder 2.5 gm/ ½ tsp
  • Yogurt 60 gm/ ¼ cup

How to make Tandoori Pomfret Fish

  • Clean fish and make 3-4 deep cuts on each side. Hang yogurt in a muslin cloth for 2 hours to remove whey. Mix yogurt with cream, ginger and garlic pastes, carom seeds, gram flour, white pepper, red chilli and cumin powders, lemon juice, salt and turmeric. Rub mixture on both sides of the fish. Set aside for 2 hours. Skewer fish from mouth to tail and roast in a hot tandoor or grill for 6 minutes or in a preheated oven at 350 ºF for 10 minutes.
  • Remove from oven. Hang skewers for 5-7 minutes to let excess moisture drip off. Baste with oil and roast again for 5 minutes.
  • Time: Preparation: 4 ½ hours, Cooking: 15 minutes
  • To Serve: Serve with mint chutney and onion rings.