Tandoori Fish

Tandoori Fish

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Servings: 5
Calories: 728

Ingredients
 

  • 5 River or sea fish with single centre bone, each weighing about 14 oz
  • Salt to taste
  • 3 tbsp Malt vinegar sirka
  • 7 oz Yoghurt dahi, drained
  • 2 tsp Black pepper kali mirch powder
  • 2 tsp Fennel moti saunf
  • 1 oz Garlic lasan paste
  • 3 tbsp Ghee
  • 1 oz Ginger adrak paste
  • 4 tbsp Gram flour besan
  • 5 tsp Lemon nimbu juice
  • 4 tsp Red chilli powder
  • 2 tsp Turmeric haldi powder
  • 1 3/4 oz Butter for basting

Instructions

  • Marinate the fish in vinegar and salt.
  • In a bowl, mix yoghurt with the remaining ingredients (except butter) and make a fine paste.
  • Marinate the fish in this paste and leave to stand for 2 -3 hours.
  • Preheat the oven to 180°C (350°F).
  • Skewer the fish from mouth to tail, 4 cm apart. Roast in the oven for 12 - 15 minutes.
  • Baste with butter. Remove and hang the skewers to let excess marinade drip off.
  • Serve hot, garnished with slices of cucumber, tomato and onion rings; accompanied by mint chutney.
Calories: 728 kcal
Carbohydrates: 11 g
Protein: 75 g
Fat: 41g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 311 mg
Sodium: 317 mg
Potassium: 1560 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 892 IU
Vitamin C: 12 mg
Calcium: 240 mg
Iron: 6 mg
Cuisine Indian
Ingredients Fish & Seafood
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