Tandoori Fish
This tandoori fish is a classic Indian recipe that is very popular among Indians and non-Indians alike, and for a good reason. This simple and easy recipe is ready in about 15 minutes. It’s prepared with simple spices to flavor the fish and a yogurt marinade that keeps it soft and moist.
Tandoori means cooked in a special earth oven. A tandoor oven is a huge oven made of mud. It’s hollow on the inside, and the temperature is hotter than that of any home or commercial oven. But you can make the same amazing tandoori at home in your oven.
Why make this tandoori fish?
- Tandoori masala is a versatile marinade that works for chicken, beef, and ribs, as well as fish, shrimp, and prawns.
- Most of the ingredients in the marinade are simple, easy-to-find spices and pantry staples like Greek yogurt.
- You can marinate the fish for as little as 10 minutes or overnight in the fridge.
Ingredients and substitutes
- Fish – You can use fresh or frozen fish. If you use frozen fish, make sure to thaw and pat it dry so the marinade sticks to it well. I like to fish fillets, but you can also use whole fish such as tilapia, cod, or halibut. Alternatively, cut the fish into smaller chunks like the tandoori fish tikka. And you can also skewer these onto a barbecue skewer.
- Ginger garlic – Use fresh garlic paste and fresh ginger paste. The best way to make a paste is to place them in the food processor or blender.
- Spice:
- The next time you visit an Asian / Indian grocery store, look for Tandoori masala powder. It’s a good mix of spices to have around if you like cooking Indian food. Usually, these have a long shelf life. And yet, you can also put them in a box and in the fridge so they stay fresh longer.
- For this recipe, we are not using store-bought tandoori masala. Rather, I use homemade tandoori masala. It is a combination of regular Indian spices that you can easily find, like cumin, coriander, etc.
- Yogurt – Traditionally, Tandoori marination is made with yogurt or curd. And yet, if you prefer, you can also substitute it with two tablespoons of coconut cream to make this vegan or parve. And the coconut cream will make sure the fish stays moist and creamy.
- Greek Yogurt – The purpose of using Greek yogurt is that it is thick and has less moisture. I remember my mom would make hung yogurt using regular homemade yogurt for these types of recipes. Tie the yogurt in a muslin cloth over a sieve for a few hours to drain the excess moisture.
Step-by-step: How to make a tandoori fish recipe
- Preheat the oven to 400°F / 200°C / Gas Mark 6
- Prep the fish – Wash, clean, and pat dry the fish. Season with salt, pepper, and lemon juice.
- Pan – Line a baking sheet with parchment paper or aluminum foil for easy clean-up. Spray or brush the fish with oil to prevent it from sticking.
Pro tip – Make sure the fish is dry. Otherwise, the marinade will slide down the fillets as soon as they are in the oven.
- Tandoori marinade – In a mixing bowl, combine all the tandoori masala ingredients. Stir or whisk to ensure there are no lumps in the marinade.
- Marinate the fish – Place the fish on the baking tray and evenly spread the marinade over the fillets.
Pro tip – Alternatively, you can add the fillets to the marinade bowl and leave them to marinate for an hour on the counter or overnight in the fridge. - Bake – Bake in the preheated oven on the middle rack for 15 minutes or until the fish is cooked.
- Cool – Remove from the oven and let sit for 5 minutes before serving. Garnish with fresh cilantro.
Pro tip – Use a large flat spatula to pick and transfer the fish without breaking.
- Parmesan Breadcrumb Crusted Salmon
- Seared Ahi Tuna Steak or Ahi Tuna Poke Bowl
- Recipe for Baked Salmon or Balsamic-Glazed Salmon
- Honey Garlic Salmon or Garlic Butter Salmon
- Moroccan Fish in Spicy Tomato Sauce – Chraime
- See all fish recipes
Frequently asked questions
This fish will keep in the refrigerator for up to 3 days. Make sure to wrap well so the breadcrumbs do not dry.
Tandoori dishes are associated with this bright orange/red color. This is the edible color available at any Asian or Indian grocery store. That said, the color does not add any flavor or taste to the fish, so it can be omitted.
Tandoori is an Indian dish, so I love to serve it with Indian side dishes. Today, I served it with my Indian spiced potatoes, but you can also serve it with: turmeric coconut rice, vegetable pilaf, aloo gobi, channa masala, and kidney beans curry. When I want a low-carb option, I love to serve it with my cauliflower rice, such as with my turmeric rice or mustard dill rice.
Tandoori Fish
This baked Tandoori fish is a classic Indian recipe that is very popular among Indians and non-Indians alike, and for a good reason. This simple and easy recipe is ready in about 15 minutes. It's prepared with simple spices to flavor the fish and a yogurt marinade that keeps the fish soft and moist.
Ingredients
- 4 (900 g) Fish fillets about 2 lbs
- ½ cup (120 ml) Greek yogurt
- 2 Garlic cloves
- ¼ inch Ginger
- ½ tbsp Lemon juice
- ½ tsp Pepper powder
- 1 tsp Salt
- 2 tbsp Canola oil
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Hot paprika for spiciness
- 1 tsp Sweet paprika for the color
- 1 pinch of red edible tandoori color optional – mostly used in restaurants
Method
- Preheat the oven to 400°F / 200°C / Gas Mark 6
- Prep the fish – Wash, clean, and pat dry the fish—season with salt, pepper, and lemon juice.
- Pan – Line a baking sheet with parchment paper or aluminum foil for easy clean-up. Spray or brush with oil to prevent the fish from sticking.
- Tandoori marinade – In a mixing bowl, combine all the tandoori masala ingredients. Stir or use a whisk to ensure you have no lumps in the marinade.
- Marinate the fish – Place the fish on the baking tray and spread the marinade over the fish fillets evenly.
- Bake – Bake in the preheated oven on the middle rack for 15 minutes or until the fish is cooked.
- Cool – Remove from the oven and let sit for 5 minutes before serving. Garnish with fresh cilantro leaves.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
This tandoori fish is a classic Indian recipe that is very popular among Indians and non-Indians alike, and for a good reason. This simple and easy recipe is ready in about 15 minutes. It’s prepared with simple spices to flavor the fish and a yogurt marinade that keeps the fish soft and moist.
So Glad i read it! Good recipe!
Thank you
This was so tasty – made it twice already and it was so popular. Thank you
Thank you Eldridge. yeey! So happy you had enjoyed this recipe. Thank you ! And thanks for coming back to write this feedback. Have a wonderful day.
The tandoori masala is so versatile. I remember using hung curd for marinating before the Greek yogurts came into existence. I am so thankful for them as it makes the job easier.
So true Sandhaya.. I’ve done that too!
Looks easy and simple to make! I love the colors youve developed here!! And I always add yogurt to my chciken to keep it moist- great tip!
Thank you Hanady…
I love that vibrant color! That will enhance anything you put it on. I have a tendency to dry out my fish when I bake it so the addition of the yogurt sounds intriguing!
The Yogurt does help keep it moist. Fish works best for just 10 to 15 mins.. So yeah very sensitive.
When I’ve finally got my own home with a garden, I want my own tandoor! I make naan at home and would love to make it more authentically. Tandoori fish is one of my favourites – I love the look of your recipe, I’ve been working on making my own tandoori spice powder and haven’t quite cracked it just yet but I will!
Thanks JO… Now a days you get a small electronic Home Tandoor Oven..! it’s made with earthen material on the inside and metal on the out. Looks like a little drum. I saw it advertised some time back. You must look into it.