Tandoori Fish
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