Tandoori Fish Recipe
This Tandoori Fish portrays sheer elegance in taste preferences. Try this spicy tandoori chicken and tell me if you like it ! Your suggestions for this Tandoori Fish are welcome !
Ingredients
| Fish | 500 Gram | |
| Bay leaves | 4 | |
| 1 tablespoon ghee or butter | ||
| Lemon juice | ||
| Curds | 3 Tablespoon | |
| Salt | To Taste | |
| 1/2 unripe papaya | ||
| Onion | 1 Small (Grind to a paste:) | |
| Ginger | 1/2 (Grind to a paste:) | |
| Poppy seeds | 1 Teaspoon (Grind to a paste:) | |
| Cinnamon | 1/4 (Grind to a paste:) | |
| Cumin seeds | 1 Teaspoon (Grind to a paste:) | |
| Cloves | 2 (Grind to a paste:) | |
| Coriander powder | 1 Teaspoon (Grind to a paste:) | |
| 2 big cardamoms | ||
| Red chillies | 2 , soaked (Grind to a paste:) | |
| Garlic | 2 Clove (5gm) (Grind to a paste:) | |
Directions
Use boneless fish, or fish with very few bones.
Cut the fish into eight pieces.
Season it with salt.
Add the paste, curds, and bay leaves.
Grease a baking dish and put the fish in it.
Leave to marinate for an hour or two.
Put the fish in a hot oven for about fifteen minutes.
Test with fork.
If cooked, remove from the oven.
Sprinkle lemon juice.
Cut the fish into eight pieces.
Season it with salt.
Add the paste, curds, and bay leaves.
Grease a baking dish and put the fish in it.
Leave to marinate for an hour or two.
Put the fish in a hot oven for about fifteen minutes.
Test with fork.
If cooked, remove from the oven.
Sprinkle lemon juice.
Chef
