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Tandoori Fish
Tandoori Fish
Ingredients
6 small pamphlet or any other white fish
6 tablespoons lemon juice
3 teaspoons salt
2 tablespoons garlic paste
2 tablespoons ginger paste
1 teaspoon ajwain (carom)
1\4 teaspoon turmeric powder (haldi)
2 teaspoons chili powder
1 tablespoon garam masala
Method
Clean the fish but leave the heads and tails on. Wash the fish thoroughly
the inside and
outside of the fish. Slash in 3-4 places on both sides.
Mix lemon juice and half the salt together and rub on both sides
of the fish. Leave to
marinate for 30 minutes.
Meanwhile, prepare the marinade. In a bowl, mix well the garlic
paste, ginger paste,
ajwain, turmeric, chili powder, remaining salt, garam masala and
2 table spoons of lemon
juice.
Place the fish in a flat dish, pour the marinade over it and rub
it well into the cuts. Cover
and leave to marinate for about 4 hours or overnight in the refrigerator.
Pierce each fish with a large metal skewer. Brush on both sides
with some oil and
barbecue over live charcoal for about 15 minutes. If barbecue is
not possible, it can be
grilled or baked uncovered in a oven for about 20-25 minutes.
Turn the fish once during cooking and keep brushing with oil to
prevent burning.
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