Indian cuisine · Fish & Seafood

Tandoori Fish

Fish fillet in a red yogurt-spice marinade, grilled hot – smoky, juicy, lightning-fast.

Ingredients · for 4 servings

• 600 g firm fish fillet (e.g. salmon or pollock)
• 150 g Greek yogurt
• 2 tbsp tandoori spice mix
• 1 tbsp lemon juice
• 2 garlic cloves
• 1 piece ginger (3 cm)
• 1 tsp Kashmiri chili powder
• 2 tbsp oil
• Salt
• 1 lemon
• 1 red onion

Instructions

1. Cut the fish into large pieces, salt and rub with lemon juice.
2. Mix the yogurt with tandoori spice, grated garlic/ginger, chili powder and oil.
3. Marinate the fish in it for 30 min – no longer needed, fish takes on flavor quickly.
4. Heat the oven grill to full, place the fish on a rack with a tray underneath.
5. Grill for 8–10 min until the marinade has dark charred spots; don't turn, or the fillet will break.
6. Serve with lemon wedges, red onion rings and mint raita.