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
1 large haddock or cod or salmon or mackerel or herring or any other filleted fish
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
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
Cover fish in the salt, turmeric and garlic mix. Sprinkle a little chilli powder. Leave for 30 minutes or longer.
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.
Frying; Shallow fry in a pan on medium high, until fish is cooked, turning over once to cook both sides.
Oven cooking: Pre-heat oven to 225ºC/425ºF.
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.
Serve hot with Rice or salad or mashed potatoes.