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Tandoori Fish
Best of Pakistani & Indian Cooking and Cuisine

Whole Trout or Cod: 2 lbs.
Lemon Juice: 1 lemon
Wine Vinegar: 4 tbsp.
Turmeric powder: 1 tsp. (teaspoon)
Oil: 3 tbsp. (tablespoon)
Garlic powder: 1 tsp.
Onion finely chopped: 1 large
Small green chili 1 chopped
Ginger powder: 1 tsp.
Grated Nutmeg: 1 tsp.
Garam masala (All Spice): 1 tsp.
Coriander (Cilantro) powder: 1 tbsp.
Cumin powder: 1 tsp.
Crushed red pepper: 1 tsp.
Tomato  chopped:  1 large
Fresh Cilantro chopped: 2 tbsp.
Salt: To taste
Potatoes:  3 medium.

Clean the fish but do not de-bone.Cut into serving size pieces and scrape cuts on each
side. Rub inside and out with salt, wash and let dry.
Mix the lemon juice, wine, vinegar, garlic, ginger and onions and blend to a smooth paste.
Add the spices and a tad salt to the paste and coat the fish inside and out with the
paste. Cover and marinate for 3 hours, with a few turns.
Heat the oil in a stainless steel or ceramic pan. Fry the fish lightly on both sides 5 minutes
each side. Then place the fish in another ceramic ovenproof dish. Pour the marinade over
the fish and cook till all the liquid is gone and fish turns light brown.
Then bake the fish at 400 degF for 10 minutes. Carefully turn fish over and baste  with the
marinade and bake for another 15 minutes. Then transfer to serving dish.
Sprinkle with garnish ingredients and serve with Rice Pilaf and Cucumber Raita.