Tandoori grilled fish
Servings
4
servingsPrep time
15
minutesCooking time
20
minutesIngredients
- FISH
500 g 500 firm fish (snapper, barramundi, tilapia, salmon, or whole pomfret), boneless fillets or whole cleaned fish
(If using whole fish: pat dry and make deep slits)
Ghee or oil
- MARINADE – Step 1 (Flavour base)
1 Tbsp 1 lemon juice
½ tsp turmeric
½ tsp chilli powder
½ tsp salt
- MARINADE – Step 2 (Tandoori masala)
½ cup thick Greek yoghurt or hung curd
1 Tbsp 1 ginger-garlic paste
1 1 ½ tsp Kashmiri red chilli powder (for deep red glow)
1 tsp 1 roasted cumin powder
1 tsp 1 coriander powder
½ tsp garam masala
1 tsp 1 dry fenugreek leaves
Salt to taste
1 Tbsp 1 mustard oil (or ghee)
Optional: pinch of red/orange food colour for tandoori look
Method
- For the first marinade, rub fish with lemon juice, turmeric, chilli powder and salt. Let sit for 15–20 minutes.
- For the second marinade, mix all ingredients into a thick paste. Coat fish pieces thoroughly. Marinate for at least 1 hour, or overnight in the fridge for ultimate flavour.
- Preheat oven to 220°C. Line a tray with foil and grease it. Place marinated fish on the tray. Drizzle a little ghee/oil over the top.
- Bake for 15–20 minutes, then grill for an additional 2–3 minutes to char the edges.
- Optional Dhungar, a smoky finish. Heat a piece of charcoal until red hot. Place it in a small bowl inside your marinated fish tray, drizzle ghee/oil on the charcoal, and cover the tray for 2 minutes to infuse a smoky flavour.
- Garnish with lime slices and parsley. Serve with naan and salad.
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