Tandoori Fish Fry with Tandoori Masala

®This is a RAS signature Recipe©

A favorite coastal recipe, Tandoori Fish fry using a homemade Tandoori spice mix. A must-try for seafood lovers.

The restaurants add a customary red food coloring to the tandoori marinade. At home, this can be avoided by choosing a good bright chili powder.

The Recipe Intro↓ has more information, related links as well as Recipe Video. If you’d like to check it out.

Preptime: 10 min Marination time: 45 min Cooktime: 12 min Yield: (2 servings)

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Seer Fish / King Fish / King Mackerel is the best choice for this recipe. Use nice thick steaks. I used 2 steaks that weighed about 240 gms each.

Ingredients:

of King Fish (Thick slices) ,		2 large steaks - 240 gms each,
oil of choice, for frying		5 Tbsp
lime wedges, sliced onion rings - for serrving		As needed,
lettuce/ cabbage, fresh coriander - for garnish		As needed,
banana leaf - optional		1
of charcoal and 1 Tbsp oil		1 small piece

First Marinade:

red chili powder (kashmiri / mild)		2 Tbsp
lime juice		2 1/2 Tbsp
ginger paste		1/2 Tbsp
black pepper powder		1/2 tsp
salt		1 tsp

Second Marinade:

yoghurt		1 Tbsp
garlic paste		3/4 Tbsp
fresh grated coconut		1 Tbsp
rice flour		1 Tbsp
chickpea flour / besan		1 tsp
kasuri methi, crushed - if available		1/2 tsp
tandoori masala powder - optional, only if available		1/4 tsp
oil		1 Tbsp

Spices - to be ground together:

cloves		2
cardamom pods		2
of cinnamon		2 tiny pieces
cumin seeds		3/4 tsp
coriander powder		1/2 tsp
turmeric powder		1/4 tsp

Method:

1. Rub the fish steaks with some salt and then rinse well. Drain.
2. Add the ingredients for the ‘First Marinade’ to the fish. Rub in well and marinate for 30 minutes in the fridge.
3. Meanwhile, put the yogurt into a strainer and place it over a bowl to remove all the ‘whey’ from it.
4. Add all the ‘Spices to be ground ‘ to a small grinder and grind to a powder. Set aside.
5. In a bowl, mix together all the ingredients for the ‘Second Marinade’  (including the thickened yogurt) and stir till you get a homogenous mixture. Add a  dash of salt to taste. Don’t add more as the fish was already marinated with salt.
6. Remove the fish from the fridge, add the second marinade and rub well. Set aside for 10 minutes more.
7. Preheat the oven to 176º c /350º f.
8. Wilt a banana leaf that has been rinsed over an open flame and place this wilted leaf in a baking dish as a lining. (This is optional and enhances the aroma. Use parchment paper if you don’t have banana leaf).
9. Heat oil for frying the fish in a pan. Add the fish and slide the fish gently in the pan so that it does not stick. Then, leave undisturbed till one side is dark golden brown in color (on medium heat). Fry the second side just briefly till lightly colored only.
10. Use a fish spatula, to gently lift the pieces of fish and place them in the baking dish lined with banana leaf. place the golden-brown fried side facing down.
11. Place in the oven under the broiler for 10 minutes. The second side should achieve a lovely reddish-gold hue.
12. Keep the sliced onion rings in iced water till ready to garnish and serve. This keeps them crisp and reduces the onion ‘punch’. Chop up lettuce /cabbage leaves to make a bed to lay the fried fish on.
13. (Optional – smoking the fish) You need a small steel tumbler small enough to place between the fish pieces in the baking dish. Or you can use a large slice of onion to act as a holder for the charcoal.
14.  Place a small piece of charcoal on direct flame till it’s piping RED Hot.
15. Immediately place inside the steel tumbler and pour 1 Tbsp of oil over it. As it begins to smoke, quickly cover the dish and place a weight on top if needed to prevent the smoke from escaping.
16. Once the smoke has died down, place the fish over the bed of lettuce, with a side of onion rings. Garnish with coriander leaves.

Tandoori Fish Fry with Tandoori Masala

 

Notes:

• Watch Video on the Intro page.
• King Fish / Seer Fish is the fish of choice for this recipe, Although other whole fish like Pomfret may be used as well. Make gashes in the fish if You are using whole fish.
• If you don’t have an oven, you can just fry the fish on both sides in the pan, but you need to be careful not to blacken the fish.
• Once charred, the fish will taste bitter.

Key Ingredients: Seer Fish, Chilli Powder, Spices, Ginger, Garlic, Lime, Salt, Yoghurt, Rice Flour, Chickpea Flour, Oil.

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