This tandoori fish recipe originated from India and is usually a whole fish marinated in curd and a variety of authentic Indian spices. It is then cooked in a special tandoor oven (a large oven made out of mud). I've taken the concept and created a tandoori fish recipe using Chilean Sea Bass, which accompanies really well with rice or a salad. It's a very colorful dish with vibrant flavors that is worth trying!
Ingredients:
3-4 Fillets of Chilean sea bass (substitute- any white fish)
1 tsp. cumin seeds
2 tsp. coriander seeds
1 ½ tsp. salt
1 tbsp. minced ginger
1 tbsp. minced garlic (3 cloves)
1 tsp. chili powder
½ tsp. turmeric
2 tbsp. paprika
1 tsp. garam masala
1 tbsp. tomato puree
3 tbsp. olive oil + 6 tbsp for frying (you can also use ground nut oil as a good substitute)
1/3 cup of plain yoghurt
1 tbsp. of sugar
1 whole lemon
Directions:
1: Toast the cumin seeds, coriander seeds, and salt in a small frying pan for about 2-3 minutes in medium heat until it turns a little darker in color.
2: Using a mortar and pestle, grind all the above ingredients (toasted cumin and coriander, ginger, garlic, chili powder, turmeric, paprika, garam masala, tomato puree, 3 tbsp of olive oil, and half a lemon) into a paste.
3: Add 1/3 cup of plain yogurt, the above tandoori paste, the remaining half a lemon, and 1 tbsp. of sugar into a bowl and stir well until all is combined.
4: Coat the fish fillets in the mixture and set it aside or refrigerate it for a couple of hours.
5: Heat 6 tbsp. of olive oil or more (I use less oil in the video but recommend using more as it will avoid the fish from sticking to the pan) in a skillet and fry each side of the fish fillet for about 2-3 minutes each side on high heat. Once cooked, remove from heat, and serve immediately. Serve hot with a side of saffron-infused rice and cucumber salad!