Tandoori Fish - 8, In A Spicy Chickpea Flour Marinade
Tandoori Fish - 8, Besan Masala
Mamta Gupta
This is another easy tandoori fish recipe. I have used sea bass here, but any fish of choice can be used. You can use fillets instead of whole fish. Besan flour helps the marinade to stick well onto the fish and gives it crispness. This dish can be cooked in a hot oven or in a frying pan.
Serve 3-4
Edited October 2023
Ingredients
500 gm. of any firm fish like Sea bass or trout. Hake is also good.
1 1/2 tbsp. besan (Bengal gram of chickpea flour)-enough to make a thin paste
2-3 tbsp. thick yoghurt
1/2 inch piece ginger, peeled
2 cloves of garlic, peeled
1/4 tsp. chilli powder
1/2 tsp. Garam Masala
1 tsp. carom seeds
1 tsp. turmeric powder (optional)
Juice of 1 lemon
1 egg, lightly beaten
2 tbsp. oil
Garnish
A few lemon slices
A few red onion slices/rings
Instructions
Dry roast besan/chickpea flour in a heavy pan, until a nice, nutty aroma rises and it becomes golden in colour. Allow to cool.
Place everything, except fish and egg, in a blender/chopper and make puree.
Beat the egg a little separately.
Add half of the beaten egg, to make a 'clingy' paste.
Make a few oblique slits on the upper surface of the fish along it's entire length.
Cover the fish inside-out in this mix. Place in an airtight container and leave in the fridge to marinate for at least 3-4 hours. You can leave it overnight.
Preheat oven to 200C/400F.
Place uncovered on a foil lined tray and cook for 10 minutes or so, basting in its own juices a couple of times during the cooking.
When ready, it looks crisp on the outside and its flesh comes off the bones when gently parted with a knife.
Serve hot, garnished with lemon and onion slices and/or herbs of your choice. It can be served as part of an Indian meal or with a fresh salad or with boiled new potatoes or chips (potato fingers).
