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Tandoori Fish Recipe

Tandoori Fish

Tender, flaky fish chunks coated in a thick, spiced yogurt marinade and baked at high heat for a smoky, charred finish.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 57 minutes
Servings: 3 portions
Course: Appetizer, Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Fish and First Marination
  • 500 g firm white fish fillets such as cod, halibut, or salmon, cut into 5cm / 2-inch chunks
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 tsp salt for primary seasoning
  • 1 tsp ginger-garlic paste freshly ground or store-bought
Second Marination
  • 120 g thick Greek yogurt or hung curd, water fully drained
  • 1 tbsp besan chickpea flour, dry-roasted until fragrant
  • 1 tbsp mustard oil or high-heat neutral vegetable oil
  • 1 tsp ginger-garlic paste for depth of flavor
  • 1 tbsp Kashmiri red chili powder for color and mild warmth
  • 1 tsp garam masala ground spice blend
  • 1/2 tsp ground cumin roasted and ground
  • 1/2 tsp kasuri methi dried fenugreek leaves, crushed
  • 1/4 tsp ajwain carom seeds, crushed lightly between palms
  • 1/2 tsp salt to season the yogurt base
Cooking and Serving
  • 2 tbsp butter melted, or ghee for basting
  • 1 tsp chaat masala for dusting before serving
  • 1 whole lemon cut into wedges
  • 1/2 whole red onion sliced into thin rings
  • 2 tbsp fresh coriander leaves cilantro, chopped finely for garnish

Equipment

  • 1 Baking Sheet with Wire Rack Elevates the fish so hot air circulates underneath, preventing sogginess.
  • 1 Mixing bowl For combining the marinade ingredients smoothly.
  • 1 Pastry brush Used for basting the fish with butter or ghee during the broiling stage.

Method
 

  1. Pat the fish chunks thoroughly dry on all sides using paper towels to remove any surface moisture.
  2. In a mixing bowl, combine the dried fish chunks with the lemon juice, 1/2 teaspoon of salt, and 1 teaspoon of ginger-garlic paste. Toss gently to coat all pieces evenly, then set aside at room temperature for 10 minutes.
  3. In a separate bowl, whisk together the Greek yogurt, roasted besan, mustard oil, remaining 1 teaspoon of ginger-garlic paste, Kashmiri red chili powder, garam masala, ground cumin, crushed kasuri methi, crushed ajwain, and remaining 1/2 teaspoon of salt until a smooth, thick paste forms.
  4. Gently drain any liquid that has pooled in the fish bowl from the first marination. Pour the thick yogurt mixture over the fish. Use your hands or a soft spatula to coat each piece thoroughly without breaking the flesh. Let it marinate at room temperature for 20 minutes.
  5. Preheat your oven to 220 degrees Celsius or 425 degrees Fahrenheit. Line a baking sheet with aluminum foil for easy cleanup, place an oven-safe wire rack on top, and grease the rack lightly with a high-heat oil.
  6. Arrange the marinated fish pieces on the greased wire rack in a single layer, ensuring they do not touch. Bake on the middle rack of the oven for 8 to 10 minutes.
  7. Remove the baking sheet from the oven. Brush the top of the fish pieces gently with melted butter or ghee. Turn the oven to the high broil setting. Return the pan to the top rack of the oven and broil for 2 to 3 minutes, watching closely until the edges are lightly charred and the fish flakes easily when tested with a fork (internal temperature should reach 63 degrees Celsius or 145 degrees Fahrenheit).
  8. Transfer the fish gently to a serving platter. Dust with chaat masala and garnish with chopped coriander leaves. Serve hot with sliced red onions and lemon wedges on the side.

Notes

If you do not have a wire rack, you can bake the fish directly on a foil-lined baking sheet greased well with oil, though the underside will be slightly less crisp.
Ensure the Greek yogurt is truly thick; if it has visible liquid, strain it through a paper towel or cheesecloth for 30 minutes before mixing.