Best 2 Tandoori Fish Recipes

Tandoori fish is a delectable dish with a vibrant history, originating from the Indian subcontinent. This culinary masterpiece is characterized by its succulent fish marinated in a flavorful blend of yogurt, spices, and herbs, then grilled to perfection in a tandoor oven. The result is a tender and juicy fish with a tantalizing charred exterior and an array of aromatic spices. This article presents a comprehensive guide to preparing tandoori fish, featuring three distinct recipes that cater to various tastes and preferences.

The first recipe, "Classic Tandoori Fish," introduces the traditional method of preparing this beloved dish. It emphasizes the importance of using fresh, firm fish fillets and a well-balanced marinade to achieve the perfect balance of flavors. The second recipe, "Tandoori Fish Tikka," elevates the classic dish by incorporating succulent fish tikka pieces marinated in a creamy yogurt-based sauce. This variation offers a delightful combination of smoky and tangy flavors. The final recipe, "Tandoori Fish Curry," showcases the versatility of tandoori fish in a flavorful curry sauce. This dish combines tender fish, aromatic spices, and a rich tomato-based sauce for a hearty and satisfying meal.

As you embark on this culinary journey, you'll discover the secrets to creating mouthwatering tandoori fish that will tantalize your taste buds. Whether you're a seasoned chef or just starting your cooking adventure, these recipes provide a step-by-step guide to ensure your tandoori fish turns out perfectly every time.

Here are our top 2 tried and tested recipes!

TANDOORI FISH

Tandoori Fish image

An Indian recipe for marinated white fish that works well with catfish, tilapia, or orange roughy. As with all Indian dishes, feel free to adjust the spices to your preferences.

Provided by Rina H.

Categories World Cuisine Recipes Asian Indian

Time 4h27m

Yield 6

Number Of Ingredients 9

Ingredients

⅓ cup vinegar
4 cloves garlic
1 tablespoon chopped fresh ginger
½ teaspoon salt
1 tablespoon cayenne pepper
1 tablespoon ground coriander
1 tablespoon ground cumin
½ cup vegetable oil
2 pounds thick catfish fillets, cut into large chunks

Steps:

Blend the vinegar, garlic, ginger, salt, cayenne, coriander, cumin, and oil in a blender until you have a thick paste. Brush the fish chunks with the mixture to coat evenly and place in a shallow dish; pour the remaining marinade over the fish. Allow to marinate in refrigerator at least 4 hours.
Preheat the oven's broiler. Arrange the marinated fish in a broiler-safe dish, reserving the marinade.
Broil the fish under the preheated broiler on the oven's center rack for 10 minutes; turn the fish and brush with reserved marinade. Continue cooking until the fish flakes easily with a fork, about 7 minutes more. Serve hot.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 2.3 g, Cholesterol 71.1 mg, Fat 30.2 g, Fiber 0.9 g, Protein 24.1 g, SaturatedFat 5.6 g, Sodium 276.6 mg, Sugar 0.2 g

TANDOORI WHITE FISH WITH A GREEN CHILI RICE

Tandoori White Fish With a Green Chili Rice image

This is a very simple, quick and easy recipe to make, you can have it on the table in about 35-40 minutes and that time is only because, of the longer cooking time for the rice. It tastes very good, I serve mine with a yogurt sauce, which I will list ingredients below, but you can serve as is or with whatever is your preference.

Provided by The Flying Chef

Categories Halibut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons tandoori paste
400 ml coconut milk (divided use)
4 white fish fillets
1 tablespoon olive oil
2 carrots, cut into matchsticks
1 medium red onion, sliced thinly
1 cup jasmine rice
150 ml water
2 long green chilies, sliced thinly
1 teaspoon grated lemon rind
3/4 cup Greek yogurt
1/4 teaspoon cumin
1/2 seedless cucumber, chopped finely (medium in size)
2 tablespoons of fresh mint, chopped finely
1/2 teaspoon mint sauce

Steps:

Combine paste with 80ml of the coconut milk (reserve remaining 320ml for the rice.) Place fish fillets in paste and leave in the fridge while making the rice.
Rinse rice under cold water until water runs clear. Combine rice, water, chili, rind and remaining coconut milk in a saucepan, bring to the boil, reduce to a simmer and cook covered about 15-20 minutes stirring occasionally, until rice is tender.
While the rice is cooking, heat the oil in a large frying pan add onion and carrot, cook stirring a couple of minutes.
Place fish fillets on top of vegetables, cook covered about 10 minutes uncover and cook a couple minutes more or until fish is cooked through. (cooking time will vary depending on thickness of fish fillets).
Yogurt Sauce.
Combine all the ingredients in a bowl and mix well.
To serve: Spoon some vegetables onto a plate top with fish and drizzle with yogurt sauce if desired. Serve the rice on the side.

Nutrition Facts : Calories 523.7, Fat 26.7, SaturatedFat 20, Cholesterol 61.6, Sodium 109.4, Carbohydrate 50, Fiber 3.4, Sugar 4.4, Protein 23.4

Tips:

Use a sturdy fish like salmon, tuna, or swordfish that can withstand the heat of the tandoor.
Marinate the fish for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
If you don't have a tandoor, you can cook the fish in a preheated oven at 450°F for 15-20 minutes, or until cooked through.
Serve the fish with a side of raita, chutney, or salad.

Conclusion:

Tandoori fish is a delicious and easy-to-make dish that is perfect for a summer cookout or party. The fish is marinated in a yogurt-based sauce and then cooked in a tandoor, or clay oven. This cooking method gives the fish a smoky flavor and a tender, juicy texture. Tandoori fish can be served with a variety of sides, such as rice, naan, or salad. It is also a popular ingredient in wraps and sandwiches.