Tandoori Fish Recipe

Name: Tandoori Fish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: north indian
Ingredients: 15 ml · Coriander leaves; 30 ml · Curd; 200 g · Fresh fish fillets; 5 ml · Garam masala; 1 piece · Garlic; 15 ml · Ghee; 1 piece · Ginger; 5 ml · Ground cumin; 15 ml · Lemon juice; 2.5 ml · Red chili powder; Salt; 5 ml · Smoked paprika; 5 ml · Turmeric powder; 15 ml · Vegetable oil

Nutrition per serving

estimated

261kcal

Protein21g

Carbs3g

Fat18g

Fiber0g

Estimated — 6 ingredients not in food database (100% mass accounted for)

How we calculate these numbers

Flavor profile

Spice

Richness

Method

1Place 2 fresh fish fillets (about 200g total) on a clean work surface. Pat dry with paper towels to remove excess moisture.
2In a mixing bowl, combine 2 tbsp plain yogurt, 1 tbsp lemon juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp turmeric, 1 tsp garam masala, 1 minced garlic clove, and 1 tsp grated ginger.
3Add 1/2 tsp red chili powder (adjust to taste), 1/2 tsp salt, and 1 tbsp vegetable oil. Mix well to form a smooth marinade.
4Add the fish fillets to the marinade and coat them thoroughly on both sides. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
5Preheat a heavy-bottomed skillet or tawa on medium-high heat. Lightly oil the surface to prevent sticking.
6Remove the fish from the marinade, letting excess drip off. Place the fillets in the hot skillet and cook for 4–5 minutes per side, until the fish is opaque and flakes easily with a fork.
7Drizzle 1 tbsp melted ghee (or oil) over the cooked fish and sprinkle with 1 tbsp chopped fresh coriander.
8Serve hot with lemon wedges, steamed basmati rice, or a simple cucumber-tomato salad.