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Tandoori Machchi


  • Tandoori Machchi
    Tandoori Machchi

    Fish – Four, 400gm each, pomfret, fillets reduce thick

For that Marinade:

  • Vinegar — 1/3 cup
  • Ginger — 1 tablespoons of, chopped
  • Garlic – Four, cloves
  • Salt to taste
  • Coriander Powder – Two tsp
  • Cumin Seeds — One teaspoon
  • Yellow Chilli Powder — 1/2 tsp
  • Vegetable Oil – 1/2 cup
  • Vegetable Oil for basting
  • Onions — Two, reduce in to rings
  • Lemon – Two, reduce in to wedges
  • Chaat masala in order to taste

How to make Tandoori Machchi

  • For the gravy, grind all of the ingredients to some smooth paste.
  • Marinate the actual fish with this insert not less than 4-5 hrs.
  • Clean and oil the actual skewer prior to inserting it through the fish fillets.
  • Now beef roasts the skewered fish within the tandoor, with the skewer standing erect (to allow drippings in order to fall off), for around 5 minutes.
  • After that baste with oil, prepare for an additional 5 minutes or even until carried out.
  • Take away the fish from the skewer.
  • Function garnished with onion rings as well as lemon wedges and spread along with chaat masala.
  • Tandoori Machchi is ready to serve.