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 the fish soft, and moist.

Table of Content

• Why make this tandoori fish?
• Ingredients and substitutes
• How to make a tandoori fish recipe
• Variations
• More fish recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Tandoori actually 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 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 not just for chicken, beef, ribs, but also for fish, shrimps, and prawns too.
• Most of the ingredients in the marinade are simple and 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.
• Also, you can bake the fish for 15 mins as I have done here or use the outdoor grill which makes the perfect food for entertaining.
• This fish can be served as an appetizer, side, or the main course for a light lunch.

Ingredients and substitutes

• Fish - You can use fresh or frozen fish. If you do 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 use the whole fish such as tilapia, cod, or halibut. Alternatilvey, 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 past is to place them in the food processor or blender.
• Spice -
  • The next time you are at an Asian / Indian grocery store, look for Tandoori masala powder. It's a good mix of spices that are good to have around if you like cooking Indian food. Usually, these have a long shelf life. And yet, you can put them in a box and in the fridge so they stay fresh longer.
  • For this recipe, we are not going to use 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 because it is thick and with 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.
• Optional ingredient -
  • chickpea flour or besan works as a thickener and prevents the marinade from sliding off the fish.
  • Turmeric powder - I like a richer red color with red chilli powder to my tandoori marinade. Adding turmeric powder makes it orange so I prevent it.

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 with oil to prevent the fish 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 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.
  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.

Variations

• Grill the marinated fish on the grill for 4 to 5 minutes on each side.
• Alternatively, grill the fish in an oven on the top rack.
• Use a large fish and cut it into chunks - marinate for an hour or two. Then put the fish pieces on skewers and grill until done. Then give it a generous squeeze of lime juice and chaat masala or garam masala powder.
• You can also substitute fish with prawns, or other seafood.
• This tandoori masala can also be used to make curries similar to butter chicken with grilled fish tikka.

More fish recipes

• 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

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Frequently asked questions

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Printable Recipe