Fish Tandoori Recipe

Have you ever tried out fish tandoori? Trust me, it is equally as delicious as chicken tandoori. Normally, tandoori is prepared in tandoor oven, but I normally prepare it in my convection oven. The fish choice is completely upto you. Same recipe can be used for fillets too. I normally use pompano or kingfish for this recipe. Course : Appetizer Ingridients : 1 Fish , nicely washed with bones on (I used Pompano) For marination 2 tablespoons Curd (Dahi / Yogurt) 1/4 cup Onions , finely chopped 2 Green Chillies , chopped 1 tablespoon Tandoori masala 1 teaspoon Ginger Garlic Paste 1 teaspoon Red Chilli powder 1 teaspoon Garam masala powder 1 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Cumin powder (Jeera) 1 tablespoon Coriander (Dhania) Leaves , finely chopped 1 tablespoon Oil Salt , to taste Instructions To begin making the Fish Tandoori recipe, keep the head and tail on and remove the fins and insides of the fish.Make as many horizontal slits as possible to the fish on both the sides for marinade to go deep inside. Wash it really well and apply salt on both the sides .Keep for about 10 minutes. In a bowl, mix together all the marination ingredients together really well including curd, onions, green chiliies, tandoori masala, ginger garlic paste, red chilli powder, garam masala powder, cumin powder, coriander leaves, salt and apply it to the fish on both the sides, pressing the mixture inside the slits really well .Keep it covered for about 40 to 50 minutes for marination. The longer is better.Preheat you oven to 400 degree Fahrenheit. Lightly brush the grill with oil and place the fish over the grill.Place your grill on the baking tray and bake for about 20 minutes.To check the fish whether baked well, insert a toothpick and check if it feel soft and light. If it does, remove the stick out and serve hot.Serve Fish Tandoori Recipe as an appetiser or as a side dish with Posto Chicken and Steamed Rice for your weekday dinner.