Fish Tandoori
Fish Tandoori
Ingredients:
1 large fish, whole (about 2 lb.)
1 cup SCD yoghurt
1 tsp garlic paste
1 tsp ginger paste
1 tsp green chile paste
1 tsp legal coriander powder
1 tsp homemade tomato sauce
1 tsp legal red chili powder
1/2 tsp legal cumin powder
1 tsp tandoori masala powder [see below]
Salt to taste
Tandoori Masala Powder:
4 tsp ground coriander
3 tsp ground cumin
4 tsp legal garlic powder
4 tsp paprika
3 tsp ground ginger
2 tsp legal mango powder
1 tsp dried mint
3 tsp deep red food coloring [optional] [Not sure if this is legal ... I leave
it out.]
1 tsp legal chili powder
1 tsp ground turmeric
Preparation:
Method to make Tandoori Masala Powder:
Mix all ingredients together and store. Use as required.
This will keep for months if stored in an airtight container.
For tandoori fish:
After cleaning the fish, make slanting gashes on the fish
on each side, in such a way that the fish remains whole.
Marinate the fish in the combined masala for about 4 hours.
Prepare a baking dish and brush the bottom of the dish
with a little oil. Carefully place the fish in the center of
the dish and brush with some oil on top. Pour any remaining
marinade into the dish and bake in a 375 F oven until the
fish is done and becomes golden brown at the top.
Serve garnished with coriander leaves and lemon wedges.
This entry was posted on Sunday, August 9th, 2009 at 3:49 am and is filed under Recipes & Tips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
