Wednesday, January 22, 2014

TANDOORI FISH




How to make pan fried / Oven baked / grilled Tandoori fish?

Marination time : 1 to 5hrs
Cooking time : 30minutes

Ingredients for Restaurant style Tandoori Fish:

King fish / Pomfret / Tilapia fillet : 1/2 kg, cut in to 6 to 8 pieces or ( I used 2 small silver pomfret)


First Marination :

Kashmiri Chilly Powder : 2 tbsp
Lemon Juice : 2 tbsp / Vinegar : 1/2 tbsp
Salt : 1/2 tsp

Second Marination :

Garam Masala : 1 tbsp
Kasoori methi powder : 1 tsp
Cumin powder : 1/2 tsp
Ginger paste : 1 tbsp
Garlic Paste : 1 tbsp
Hung Curd : 1/4 Cup
Fresh cream : 1 tbsp
Mustard oil : 1/2 tbsp
Coriander leaves :1/4 cup, finely chopped
Mint leaves : 10, finely chopped
Red Food color : a pinch (i didn't use)


Method for Restaurant style Tandoori chicken recipe :

1. Put fish in a colander and pat dry(important step) completely. Combine it with the ingredients listed below "First marination" and keep aside for 15 minutes. 

2. Take a small bowl and mix the ingredients under "second marination" using a fork. Apply it on fish pieces and rub well with your hand. Marinate for 1 to 5 hours in refrigerator(do not marinate overnight and do not keep in room temperature more than 1hr).

Baking Method for Tandoori Fish : Preheat oven to 200 degrees. Take a greased vessel(with butter or mustard oil). Fish should be in room temperature before grilling / baking it. Take out the fish pieces from the marination, wiping off the excess marinade (important step) and arrange it on the greased vessel. Cover the vessel with aluminum foil and bake for 30 minutes. Now remove the foil from top and bake till the water evaporates. 

Grilling method for Tandoori Fish : Fish should be in room temperature before grilling / baking it. Lightly grease the rack with marinated fish pieces on top of it. Grill for 20 to 25 minutes or until done and turn the sides in every 10 minutes.

Pan Fried Tandoori Fish : Fish should be in room temperature before frying it. Heat refined oil in a non stick pan and fry the fish pieces.

Serving Suggestions : Lemon wedges/ mint chutney/ raitha /naan

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