Tandoori Fish - 2, Fish with Carom Seeds
Tandoori Machli - 2, Ajwaini
This dish is gently flavoured with carom seeds and saffron. It taste good when well marinated. So, prepare it in the morning for serving in the evening. Serves 4
500 gm. firm, chunky fish fillets, like cod or haddock or even cat fish. For a buffet, remove skin and cut into 2 inch pieces.
Juice of 1 lemon or 2 tbsp. vinegar
1 tsp. carom seeds or ajwain
1/2 tsp. coarsely ground black peppers,
A large pinch of chilli powder
A large pinch of turmeric powder (just enough to give a hint of colour and flavour)
A good pinch (1/4 tsp.) saffron strands, soaked in 2 tsp of warm water or milk
1-2 tbsp. olive oil
2-3 cloves of garlic, peeled and finely grated or crushed (optional)
1 tsp. Chat Masala
Salt to taste. Rock salt is good. Add after tasting the marinade. Remember, chat masala also has salt.
For serving (optional):
4-5 green chillies, sliced length-ways
1 small red onion, thinly sliced
A few sprigs of dill (soa or suva in Hindi)
A few slices of lemon
Wash and pat dry fish fillets with a kitchen towel.
Cut into single portion size cubes. Size is your own preference. Leave them full, if they are small fillets.
Prick fillets with a fork. This helps to absorb the marinade.
Mix all ingredients for marinade in a bowl, add fish and gently turn over a few times to coat the fish well on all sides. Leave it in the fridge, in an airtight container, for a few hours or overnight.
Place fish pieces on an oven-proof, well greased dish and bake uncovered in a hot oven at 200Ã‚Âº C or 400Ã‚Âº F, for 10-15 minutes. Fish should flake when touched gently with a knife. Make sure not to overcook it.
Serve hot, garnished with sliced green chillies, a slice or wedge of lemon, red onion rings, and a sprig of dill (soa saag). You can serve it with any vegetables of choice or rice pilaf/pulao.
A firm fish can also be cooked on skewers, in a hot oven or tandoor or on a BBQ. If you have none of these, it can be cooked in a heavy skillet or frying pan