Tandoori Machchli (Tandoori Fish)

Tandoori fish is best made with any fish that does not have too many bones, like Pomfret, Kingfish, Seer, Surmai, Salmon etc..

To make : 6 portions

Ingredients : 1 whole fish (about 1.5 kg), 1 tbsp coarse salt, 1 tsp turmeric powder, 2 tbsp lime juice, 2 tbsp lime juice, 2 tbsp melted pure ghee, 2 tbsp butter.

Marinade : 3/4th cup thick curd, whisked till smooth. 1.5 piece ginger, ground. 8 cloves garlic, ground, 2 tsp salt, 1 tsp cinnamon powder, 2 tsp red chilli powder, 1 tsp garam masala powder, 2 tsp cumin powder, A pinch of powdered orange-red food colour (optional)

Garnish : 1 Onion, sliced in rings

Method : Clean fish, remove scales, head, fins and gills. Trim tail, clean cavity well, wash thoroughly and make light incisions on each side, cutting almost to the bone. Rub fish with coarse salt, turmeric powder and lime juice and set aside for 10 to 15 minutes. Combine ingredients for marinade, rub over fish and allow to marinade in the refrigerator for one hour. Skewer the whole fish and roast in a hot tandoor, turning fish around to cook on all sides, for 8 to 10 minutes. Mix together ghee and butter and baste. Continue roasting for approximately 3 to 4 minutes more. You may also grill in an electric grill or over a charcoal fire or cook in oven preheated to 200 deg. C (400 deg F) in the same way for 3 to 4 minutes.

Place fish on the serving dish and garnish with onion rings. ENJOY!


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