Tandoori Fish - 3 With Dill
Tandoori Machli - 3, with Soa or Suva
Salmon is a delicate fish and its flavour must not be ruined by adding strong spices. Here is a simple recipe which can be served with Indian rice pulao/pilaf or with a salad or even as part of a Western style meal. This recipe can be used for other fish and prawns too. Serves - 4-6
1 kg. salmon, fillets.
1 1/2 tsp. coarsely ground black peppers,
1/4 tsp. Garam Masala
Juice of 1/2 lemon
2 tbsp. vinegar
Salt to taste. Rock salt is good
2 tbsp. olive oil
2-3 cloves of garlic, peeled and finely grated or crushed
A small bunch of dill (soa or suva in Hindi), half of it chopped finely and the other half saved whole, for garnish. If you don't have dill or don't like it, use another herb of choice. I have used coriander leaves here.
Optional-chilli powder to taste
4-5 green chillies, sliced
1 small red onion, thinly sliced
Few sprigs of dill, saved from above
1 lemon sliced or cut into small wedges.
Wash and dry fish fillets and cut into cubes. Size is your own preference
Mix all marinade ingredient in a bowl.
Add fish, coat well and leave in an airtight box in the fridge for a couple of hours or overnight.
Place fish in an ovenproof, well greased dish and bake uncovered in a preheated oven, at 200 C or 400 F, for 10- 15 minutes. Fish should flake when touched gently with a knife. Make sure not to over cook it.
Serve hot, garnished with sliced onions, a few sprigs of dill and slices of lemon.
It can be served as a starter, with a bowl of green salad or as part of an Indian meal.
Fish can be cooked in a heavy skillet or frying pan.