Fish Tandoori(Baked Version) is the Most delicious and quick way to fix your appetizer. You can use pompano or kingfish for this recipe.
“Indian Appetizers are one among the best and nothing can beat it . ” Says me and my husband. 🙂 And of course, you won’t deny it too. Especially when it comes to hot and spicy kebabs, or tandoori. Whenever we visit any Indian restaurants, my son’s first choice of appetizers is Tandoori chicken which is loved anytime in my family. Nothing can beat the hot and smoky flavors of tandoori chicken.
But, have you ever tried out fish tandoori? Trust me, it is equally as delicious as chicken tandoori. Normally, tandoori is prepared in tandoor oven, but I normally prepare it in my convection oven.
I am salivating while compiling this post and just cannot resist. Today , I will be making fish tandoori again , because last time when I prepared this, my son wasn’t satisfied by just one fish. He wanted more.
The fish choice is completely upto you. same recipe can be used for fillets. We regularly get fresh pompano , and I wanted to prepare it quickly . No time for marination, so I kept it hardly about 40 minutes for marination, though this tastes exceptionally good if you marinate overnight. But that day it was late, somehow we were hungry and my son’s demand was fish tandoori. So, I had no choice but to bake it real quick. But I wasn’t disappointed at all with the output. My fish tandoori turned out fantabulous. May be the secret ingredient is my homemade tandoori spice mix and garam masala. Anyway , it turned out great and here is the step by step recipe , I would love to share with you.
Preparation time: 1 hour
Baking Time: 20 Minutes
Serves : 3
- 1 Big fish nicely washed with bones on (I used Pompano)
- 2 Tablespoons Yogurt
- 1/4 Cup finely chopped onions
- 2 Chopped green chilies
- 1 Tablespoon Tandoori spice mix (I used homemade)
- 1 Teaspoon Ginger Garlic paste
- 1 Teaspoon Red Chili powder
- 1 Teaspoon Garam masala (Preferably homemade which gives good flavor)
- 1 Teaspoon Coriander Powder
- 1/2 Teaspoon Cumin Powder
- 1 Tablespoon finely chopped Coriander leaves / Cilantro
- 1 Tablespoon Cooking oil
- Salt to taste
Keep the head and tail on and remove the fins and insides of the fish. Make as many horizontal slits as possible to the fish on both the sides for marinade to go deep inside.
Wash it really well and apply salt on both the sides . Keep for about 10 minutes.
In a bowl, mix together all the marination ingredients together really well and apply it to the fish on both the sides, pressing the mixture inside the slits really well . Keep it covered for about 40-50 minutes for marination. The longer is better.
Preheat you oven to 400 degree Fahrenheit .
Lightly brush the grill with oil and place the fish over the grill. Place your grill on the baking tray and bake for about 20 minutes.
To check the fish whether baked well, insert a toothpick and check if it feel soft and light.
Remove out . Serve Tandoori fish with or without mint chutney.