Tandoori Fish | Hari Ghotra
3.9/5 rating (7 votes)

Tandoori Fish

Fish in a spiced yoghurt marinade

  • Heat Medium
  • Serves 4
  • Prep 5 mins
  • Marinade 30 mins
  • Cook 10 mins
Tandoori Fish

Chunky fish coated in a delicious tandoori marinade.

Hari says

I don’t know what it is about the tandoori marinade that makes it so versatile it can be used with so many different ingredients. Tandoori cooking is more about the cooking style and it's the wood burning bell oven that gives these dishes their true wonder. That said, I don't want to take anything away from the heavenly fragranced yoghurt that infuses so much flavour into the food. What a winner.

Maybe it's my Punjabi roots that makes me a bit biased, but there is something pretty awesome about the strong flavours of the ginger and garlic and the creamy nature of the fresh yoghurt. So I think the tandoori marinade is something we should all know how to make. Use fresh, thick salmon chunks (the slightly oily nature keeps the dish moist) or a robust monkfish. You can even use whole fish, in which case go for sea bream, bass or red snapper. But anything fresh will work beautifully. Just remember to score the sides of the fish first to help the marinade penetrate into the flesh, then simply bake and enjoy.

To buy the main ingredients for my Tandoori, check out my curry kit here.

  • Ingredients
  • Method
  • 500g Salmon or monkfish, in thick chunks
  • 1 lemon 
  • salt to taste
  • 1 tsp cumin seeds
  • 3 garlic cloves, roughly chopped
  • 4cm piece of ginger, roughly chopped
  • 1 green chilli, chopped
  • 1 heaped tbsp thick greek yoghurt
  • 1 tsp kashmiri chilli powder or paprika
  • 1 tsp garam masala
  • 1 heaped tsp chick pea flour
  • 1 tbsp fresh coriander finely chopped
  • 1 tsp vegetable oil
  • Lemon juice to garnish
  • Handful of fresh coriander, chopped 
  1. Add the salmon to a mixing bowl along with juice from half the lemon juice and salt and mix well
  2. Give the cumin seeds a bash and add to the bowl.
  3. Crush the ginger and garlic in a pestle and mortar and place into a bowl.
  4. Add the finely chopped chilli, and the remaining marinade ingredients and mix to ensure the fish is all coated. Leave to marinate for half an hour. The fish can be skewered or cooked directly on a baking sheet.
  5. Preheat the grill to a medium to high setting. Grill for 15 mins until it's just done (you can also bake this in the oven if too)
  6. Once cooked squeeze over a little lemon juice and sprinkle with green coriander and serve.

Nutritional information

Typical values* per Serving
Calories154
Fat (g)11
of which saturates (g)2.9
Carbohydrates (g)2.3
of which sugars (g)1.5
Fibre (g)0.1
Protein (g)13
Salt (mg)0.99
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Hari Ghotra