Tandoori Fish Fry with Tandoori Masala
Total time is not inclusive of Marination.
The restaurants add a customary red food coloring to the tandoori marinade. At home this can be avoided by choosing a good bright chili powder.
- 2 large steaks - 240 gms each, of King Fish (Thick slices) ,
- 5 Tbsp oil of choice, for frying
- As needed, lime wedges, sliced onion rings - for serrving
- As needed, lettuce/ cabbage, fresh coriander - for garnish
- 1 banana leaf - optional
- 1 small piece of charcoal and 1 Tbsp oil
- 2 Tbsp red chili powder (kashmiri / mild)
- 2 1/2 Tbsp lime juice
- 1/2 Tbsp ginger paste
- 1/2 tsp black pepper powder
- 1 tsp salt
- 1 Tbsp yoghurt
- 3/4 Tbsp garlic paste
- 1 Tbsp fresh grated coconut
- 1 Tbsp rice flour
- 1 tsp chickpea flour / besan
- 1/2 tsp kasuri methi, crushed - if available
- 1/4 tsp tandoori masala powder - optional, only if available
- 1 Tbsp oil
Spices - to be ground together:
- 2 cloves
- 2 cardamom pods
- 2 tiny pieces of cinnamon
- 3/4 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- Rub the fish steaks with some salt and then rinse well. Drain.
- Add the ingredients for the ‘First Marinade’ to the fish. Rub in well and marinate for 30 minutes in the fridge.
- Meanwhile, put the yoghurt into a strainer and place over a bowl to remove all the ‘whey’ from it.
- Add all the ‘Spices to be ground ‘ to a small grinder and grind to a powder. Set aside.
- In a bowl, mix together all the ingredients for the ‘Second Marinade’ (including the thickened yoghurt) and stir till you get a homogenous mixture. Add a dash of salt to taste. Don’t add more as the fish was already marinated with salt.
- Remove the fish from the fridge, add the second marinade and rub well. Set aside for 10 minutes more.
- Preheat the oven to 176º c /350º f.
- Wilt a banana leaf that has been rinsed over an open flame and place this wilted leaf in a baking dish as a lining. (This is optional and enhances the aroma. Use parchment paper if you dont have banana leaf).
- Heat oil for frying the fish in a pan. Add the fish and slide the fish gently in the pan so that it does not stick. Then, leave undisturbed till one side is dark golden brown in color (on medium heat). Fry the second side just briefly till lightly colored only.
- Use a fish spatula, to gently lift the pieces of fish and place in the baking dish lined with banana leaf. place the golden brown fried side facing down.
- Place in the oven under the broiler for 10 minutes. The second side should achieve a lovely reddish gold hue.
- Keep the sliced onion rings in iced water till ready to garnish and serve. This keeps them crisp and reduces the onion ‘punch’. Chop up lettuce /cabbage leaves to make a bed to lay the fried fish on.
- (Optional – smoking the fish) You need a small steel tumbler small enough to place between the fish pieces in the baking dish. Or you can use a large slice of onion to act as a holder for the charcoal.
- Place a small piece of charcoal on direct flame till it’s piping RED Hot.
- Immediately place inside the steel tumbler and pour 1 Tbsp of oil over it. As it begins to smoke, quickly cover the dish and place a weight on top if needed to prevent the smoke from escaping.
- Once the smoke has died down,place the fish over the bed of lettuce, with a side of onion rings. Garnish with coriander leaves.
Tandoori Fish Fry with Tandoori Masala
- King Fish / Seer Fish is the fish of choice for this recipe, Although other whole fish like Pomfret may be used as well. Make gashes in the fish if You are using whole fish.
- If you dont have an oven, you can just fry the fish on both sides in the pan, but you need to be careful not to blacken the fish. Once charred, the fish will taste bitter.
Key Ingredients: Seer Fish, Chilli Powder, Spices, Ginger , Garlic, Lime, Salt, Yoghurt, Rice Flour, Chickpea Flour, Oil.
Let us know if you tried it – Tandoori Fish Fry with Tandoori Masala.