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.

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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.

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