Seafood Recipes - Tandoori Fish

Ingredients

• 900g/2 lb whole trout or cod

• salt

• 60 ml/ 4 tbsp lemon juice

• 60ml/ 4 tbsp wine vinegar

• 6 large cloves garlic

• 2.5 cm/1 in ginger root, coarsely chopped

• 1 onion, coarsely chopped

• 10 ml/2 tsp garam masala

• 5 ml/1 tsp ground cumin

• 2.5ml/1 tsp ground turmeric

• 2.5 ml/1/2 tsp ground mace

• 2.5 ml/1/2 tsp grated nutmeg

• 2.5 ml/1/2 tsp ground red chili

• 30 ml/2 tbsp oil

• 60 ml/4 tbsp ghee, melted

Garnish:

• 250 g/9 oz small boiled potatoes, deep-fried

• 2.5 ml/1/2 tsp garam masala

• 1 onion, thinly sliced

• 30 ml/2 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

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Method:

1. Clean the fish but do not remove the bones. Remove the eyes, scrape the skin with a sharp knife to remove the scales and make 4-5 gashes on each side. Rub inside and out with salt, wash and pat dry.

2. Blend the lemon juice, wine vinegar, garlic, ginger and onion to a smooth paste in a blender or food processor. Add the ground spices and a pinch of salt then rub the paste into the fish inside and out. Cover and leave to marinate for 2 hours, turning occasionally.

3. Heat the oil in a non-metallic pan. Lift the fish from the marinade and fry lightly on both sides for 5 minutes. Remove the skin and place the fish in a large, non-metallic ovenproof dish. Pour the marinade into the pan and cook until all the liquid has been absorbed and it is light brown. Rub it over the fish then pour over half the ghee.

4. Bake the fish in a preheated oven at 200C/400F for 10 minutes. Carefully turn over the fish, baste with the marinade and bake for a further 15 minutes.

5. Transfer the fish to a serving dish, surround with the potatoes, sprinkle with the garnish ingredients and serve hot with puris, plain rice, and a mixed vegetables dish.