Tandoori Fish
A firm-fleshed white fish is ideal for
this dish; it is not necessary to use an
expensive fish. The fish should be pointerled
carefully as most white fish tend to flake
during cooking.
Ingredients:
450g/1lb fillet or steak of any white fish
2 cloves garlic, peeled and coarsely chopped
1/4 -inch cube of root ginger, peeled and
coarsely chopped
1/2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1/2 garam masala
1/4 - 1/2 tsp chilli powder
1/4 tsp Tandoori colour or a few drops of red
food colouring mixed with 1 tbsp tomato puree
Juice of half a lemon
3 tbsps water
2 tbsps cooking oil
Mix the following ingredients in a small bowl
2 heaped tbsps flour
1/2 tsp chilli powder
1/4 tsp salt
To make Tandoori Fish
Mix the ground masala, ginger, garlic,
the chilli powder and garam masala with
the dry ingredients, the flour, chilli
powder and salt and blend it well.
Then add the juice of half a lemon and
the tandoori colouring and coat the fish
fillets with the prepared batter.
Let it marinate for an hour. Then heat
the oven till quite hot and prepare a baking
tray, by coating it with a thin film of butter.
Arrange the fish fillets on the tray dribble
a little oil on the fish fillets and cook in
a hot oven for about 15 - 20 minutes.
Remove from oven and gently slide the cooked
fillets on to a platter and serve garnished
with shredded lettuce leaves, sliced cucumber
and raw onion rings. Suitable for freezing.
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