Tandoori Fish Recipe
Ingredients
| Bhetki/Surmai | 1 Kilogram, cut into thick boneless cubes | |
| Egg | 1 | |
| Gram flour | 3 Tablespoon (Sattu) | |
| Ginger paste | 1 Tablespoon | |
| Garam masala powder | 1⁄2 Teaspoon | |
| Powdered mace | 1⁄2 Teaspoon | |
| Nutmeg | 1⁄2 , powdered | |
| Allspice | 2 Teaspoon, powdered | |
| Coriander powder | 1 Tablespoon | |
| Cumin powder | 1 Teaspoon | |
| Ghee | 2 Tablespoon | |
| Curd | 4 Tablespoon | |
| Lime juice | 2 Tablespoon | |
| Sugar | 1 1⁄2 Tablespoon | |
| Salt | To Taste | |
| Green chili paste | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 461 Calories from Fat 79
% Daily Value*
Total Fat 21 g32%
Saturated Fat 4.8 g23.9%
Trans Fat 0 g
Cholesterol 50 mg16.7%
Sodium 170.1 mg7.1%
Total Carbohydrates 15 g5%
Dietary Fiber 3.2 g12.7%
Sugars 6.4 g
Protein 57 g113.7%
Vitamin A 11.6% Vitamin C 5.2%
Calcium 6.7% Iron 8%
*Based on a 2000 Calorie diet
Directions
2 Pierce in skewers and cook in a tandoor or oven, basting with ghee till done aprx. 15 minutes. The sides of the fish should get slightly charred.
3 Place on a platter lined with lettuce leaves and pour hot melted butter on top and serve immediately.
4 Garnish with lime wedges and green chillies.
Chef
