Tandoori Machee (Marinated Spiced Fish) recipe
information
The traditional items cooked in a tandoor, or clay oven, include breads and chicken; fish is a late addition and is usually only cooked in this manner in India around the west coast, where the fish and seafood are plentiful.
ingredients
4 Large red mullets, or any oily fish, cleaned and gutted
Juice of 2 lemons
75 g (3 oz) 6 Tbs Butter, melted
2 tsp Ground cumin
1 Lemon, thinly sliced
Juice of 2 lemons
75 g (3 oz) 6 Tbs Butter, melted
2 tsp Ground cumin
1 Lemon, thinly sliced
for the Marinade
50 ml (2 fl oz) 1/4 cup Yogurt
2 Garlic cloves, crushed
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
1 Tbs Coriander seeds
1 tsp Garam masala
2 Dried red chillis
1/4 tsp Red food colouring
2 Garlic cloves, crushed
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
1 Tbs Coriander seeds
1 tsp Garam masala
2 Dried red chillis
1/4 tsp Red food colouring
method
1. Make slits along both sides of the fish, about 2 1/2 cm (1 in) apart. Rub all over with the lemon juice and set aside for 10 minutes.
2. To make the marinade, put all the ingredients, except the food colouring, into a blender and puree until smooth. Stir in the food colouring. Put the fish into a large bowl and spoon over the marinade, turning the fish in it to coat thoroughly. Set aside to marinate at room temperature for 6 hours, basting occasionally.
3. Preheat the oven to fairly hot 190°C (Gas Mark 5, 375°F).
4. Remove the fish from the marinade and arrange them on individual skewers. Put into a rack in a deep roasting pan and put the pan into the oven. Roast the fish for 10 minutes. Combine the melted butter and ground cumin together, then brush over the fish. Return the fish to the oven and roast for a further 5 to 8 minutes, or until the flesh flakes easily.
5. Remove from the oven and slide the fish on to a warmed serving dish. Garnish with the lemon slices and serve at once.
2. To make the marinade, put all the ingredients, except the food colouring, into a blender and puree until smooth. Stir in the food colouring. Put the fish into a large bowl and spoon over the marinade, turning the fish in it to coat thoroughly. Set aside to marinate at room temperature for 6 hours, basting occasionally.
3. Preheat the oven to fairly hot 190°C (Gas Mark 5, 375°F).
4. Remove the fish from the marinade and arrange them on individual skewers. Put into a rack in a deep roasting pan and put the pan into the oven. Roast the fish for 10 minutes. Combine the melted butter and ground cumin together, then brush over the fish. Return the fish to the oven and roast for a further 5 to 8 minutes, or until the flesh flakes easily.
5. Remove from the oven and slide the fish on to a warmed serving dish. Garnish with the lemon slices and serve at once.
serving amount
serves 4
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