Tandoori Fish - 5, Patra-Ne-Machchi
Tandoori Machli - 5, Green Chutney Masala Fish
This is a tandoori or oven cooked fish with the distinctive flavour of fresh coriander and mint. It used to be steamed in banana leaf, but baking in Aluminium foil gives just as food a result. Basically, it is fish cooked in a marinade of Green chutney. Serves 4
Also see BBQ Selection and Marinade Selection.
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Ingredients
| • | 4 fish fillets, 1 per person - any type |
| • | Chutney Ingredients |
| • | 1 bunch of coriander leaves, washed and roughly chopped |
| • | 4-5 green chillies (to taste), stalks removed |
| • | 1 lemon, rind removed and flesh quartered |
| • | 1 raw green mango, peeled, stone removed and flesh chopped roughly (or a cooking apple, core removed and chopped) |
| • | 1 small bunch of fresh mint leaves, washed or 1- tbsp. mint sauce |
| • | Salt to taste (a bit of black salt added, gives better flavour) |
| • | 1 tsp. of dry roasted cumin seeds or powder |
| • | If coriander leaves are available, add a small handful. |
| • | 2 tbsp. olive oil |
Instructions
| 1. | Wash and dry fish fillets on a kitchen towel. Keep aside. |
| 2. | Put all marinade ingredients, except the fish, in a liquidizer and grind to a paste. |
| 3. | Adjust salt/ chilli/ lemon to taste. It should be hot and spicy. |
| 4. | Cover fish fillets on both sides in this paste and marinade for a couple of hours, if possible overnight. |
| 5. | Line a baking tray with foil and brush it with oil. |
| 6. | Place fillets on foil, bake in the centre of a hot oven, 230º C or 450º F. |
| 7. | Cook for 10 minutes. When fish is cooked, it flakes easily if touched with a knife. Do not over cook fish. This makes it leathery. |
| 8. | Serve hot, freshly cooked, with salad or Plain Pulao Rice. |
Notes
| • | It tastes best when freshly cooked. |
| • | It can be cooked on a BBQ, wrapped in a foil, opened for the last 5 minutes or so. |
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