Mamta's Kitchen

Tandoori Fish - 6 Masala Fish

Tandoori Machli - 6, with Yoghurt and Mustard Marinade

Maya Sen (Nani Maya)

This is another excellent fish recipe from our dear 'nani Maya', as she is affectionately known to my children. I have modified it slightly. Serves 2

Also see BBQ Selection and Marinade Selection.


  • 1 large haddock or cod or salmon or mackerel or herring or any other filleted fish

  • 1st Marinade

  • 1/4 tsp. turmeric

  • 1/2 tsp. salt

  • 2-4 garlic cloves, peeled and crushed

  • A small sprinkle of chilli powder

  • Juice of half a lime

  • 2nd Marinade:

  • 4 tsp. ground mustard or rai or Colemans mustard powder

  • 1/2 tsp chilli flake, according to taste or use a hot chilli sauce. I have used a little chilli oil in pictures.

  • 1/2 cup natural yoghurt (optional). Without it, fish is less creamy.

  • 2 tbsp. oil, for shallow frying

  • A slices of lime/chopped coriander leaves for garnish


  1. Cover fish in the salt, turmeric and garlic mix. Sprinkle a little chilli powder. Leave for 30 minutes or longer.

  2. Sprinkle a little chilli flakes and mustard powder and then drizzle a little oil on top. If using yoghurt, mix with chilli flakes, mustard powder and oil and cover the fish in it. Leave for another 30 minutes.

  3. Frying; Shallow fry in a pan on medium high, until fish is cooked, turning over once to cook both sides.

  4. Oven cooking: Pre-heat oven to 225ºC/425ºF.

  5. Place fish in an oven-proof dish or tray and cook for 10-12 minutes, until fish is cooked. It flakes to touch when ready.

  6. Serve hot with Rice or salad or mashed potatoes.

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