Tandoori Fish - 1, Tikka
Tandoori Machli - 1
Top picture: Whole fillet
Bottom pictures: Fish cubes cooked on skewers
This is an easy and delicious dish for fish lovers. Serves 4
Also see BBQ Selection and Marinade Selection.
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Ingredients
| • | 500 gm. of any firm fish of the season |
| • | 1st marinade |
| • | Salt to taste |
| • | 1 tsp. turmeric powder (optional) |
| • | 2nd Marinade: |
| • | 50 ml. natural yoghurt |
| • | 2-3 cloves of garlic, peeled |
| • | 1/2 inch piece ginger, peeled |
| • | 1/2 tsp. black peppers |
| • | 1 red chilli (to taste) |
| • | 1 tbsp. olive oil |
| • | 1/2 tsp. salt |
| • | For garnish, a handful of coriander leaves or fresh dill, washed and chopped or thin slices of lime/lemon. |
Instructions
| 1. | For a main course, you can keep the fillet whole. Otherwise, cut fish into serving portions (cubes if you are planning to cook it on skewers), wash and dry on a kitchen towel. |
| 2. | Rub salt and turmeric (1st marinade)) into fish and leave aside fro 30 minutes or so. |
| 3. | Place all 2nd marinade ingredients in a food processor and grind to a fine paste. |
| 4. | Cover fish pieces in this paste and marinate for a few hours or keep overnight in the fridge, in an airtight container. |
| 5. | Place fish in an oven-proof dish and bake in a hot oven at 200-220º C or 400-425º F for 10- 15 minutes. Fish should flake when touched gently with a knife. |
| 6. | Serve hot, garnished with fresh coriander leaves or dill or lime/lemon slices and Green Chutney. |
Notes
| • | This fish can be grilled, barbecued on bamboo skewers or in a fish cage or even cooked on a griddle. Tomatoes can be omitted. |
| • | You can omit turmeric, if you don't want the fish to look yellow. |
| • | You can use roasted and coarsely ground cumin seeds instead of black pepper. |
| • | You can add ajwain or carom seeds to the marinade. |
| • | Experiment by adding other spices to the marinade. |
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