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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 for baking

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 pour the marinade into another ceramic ovenproof pan and cook till only
a paste is left. Rub this paste on the fish and brush lightly with oil or ghee. Then bake the
fish in a pre-heated oven at 450 deg F for 10 minutes. Gently turn over, baste more with
the marinade and bake another 15 minutes.
Transfer the fish to a serving dish, Garnish with baked potatoes and cilantro and serve with
Rice Pilaf and lentils.

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