Tandoori Fish cooked to perfection in your own home.

Finally after years of trying jar tandoori paste or making my own paste, finally I have one that is amazing. Now, if in Goa in the monsoon and we hibernating away, or back in the UK and we are both craving a good tandoori this quick and easy, homemade marinade hits the spot for MR R and I.

Remember you need to marinate the fish for a good 5 hours, so plan this dish in advance. This can be used on chicken, shellfish, vegetables or paneer.

 

Jo’s Tandoori Fish  

SERVES 4

4 fresh, skinned and boned fish steaks approx. 175g each

50g plain yogurt      2 tablespoons oil      2 tablespoons paprika      1 tablespoon cumin

1 teaspoon ground fennel seeds      ½-1 teaspoon chilli powder (or to taste) 

a good pinch of ground sea salt.

 

Dry the fish steaks on kitchen paper by gently patting them.

 

Put the yogurt, oil and all the remaining ingredients into a large bowl big enough for the fish steaks and mix well.

 

Add the fish steaks and coat them all well on both sides with marinate.

Cover the bowl and leave in the fridge for a good 5 hours. (Now you can chill!)

 

Before you are ready to cook the fish, preheat the oven 180 c/ 357 f / gas 4

 

Transfer the fish to a shallow oven proof dish. Bake uncovered for 20-25 minutes.

 

Spoon over any juices.

I serve this dish with a basil and mint mixed salad, a sweet onion dressing and naan bread.

 

 

NOTE I ALSO LIKE TO SPRINKLE OF FEW FENNEL SEEDS ON JUST BEFORE COOKING, AS I LIKE THE FLAVOUR AND CRUNCH. BUT THIS IS YOUR CHOICE.