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.
|Typical values*||per Serving|
|of which saturates (g)||2.9|
|of which sugars (g)||1.5|