Mamta's Kitchen

Tandoori Fish - 1, Tikka

Tandoori Machli - 1

Mamta Gupta

This is an easy and delicious dish for fish lovers. Serves 4

Also see BBQ Selection and Marinade Selection.

Edited March 2017

Ingredients

  • 500 gm. any firm fish of the season. Salmon is good for this dish.

  • Marinade

  • 1 small onion, peeled and roughly chopped

  • 2-3 cloves of garlic, peeled

  • 1/2 inch piece ginger, peeled

  • 1-2 green or red chillies

  • 2 full tbsp. natural/plain yoghurt

  • 1/2 tsp. black peppers

  • 1 tbsp. cooking oil

  • 1 tsp. salt/ to taste

  • 1 tsp. sweet paprika powder for colour

  • For garnish

  • A handful of coriander leaves or fresh dill, washed and chopped or thin slices of lime/lemon.

  • Note: if you make tandoori chicken or lamb, make a little extra marinade and keep in a jar in the fridge/freezer. It is good for making tandoori fish

Instructions

  1. For a main course, you can keep the fillet whole. Otherwise, cut fish into serving portions or slices (cubes if you are planning to cook it on skewers), wash and dry on a kitchen towel.

  2. Place all marinade ingredients in a food processor and grind to a fine paste.

  3. Cover fish pieces in this paste and marinate for a few hours or keep overnight in the fridge, in an airtight container.

  4. Cooking: Place fish in an oven-proof dish and bake in a hot oven at 200-220C or 400-425F for 10- 15 minutes. Or thread on a skewer and cook on a BBQ/oven. Or cook in a frying pan. Fish should flake when touched gently with a knife.

  5. 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/carom seeds to the marinade.

  • Experiment by adding other spices to the marinade.

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