I prepared to cook fish using some seasoning instead of my usual tandoori masala powder. However, I have provided two options for making tandoori fish, so you can choose whichever seems easier.
This recipe requires only 2 tablespoons of olive oil along with seasoning and cooks perfectly on charcoal. While tandoori spice blend, also known as tandoori masala, is often associated with tandoori chicken, it can also be used for fish or other seafood.
When you try this tandoori fish recipe, you'll be amazed by the flavor. The tandoori masala is mixed with olive oil for marinating, and then the fish is grilled in a pan or over charcoal. If you haven’t tried grilled tandoori fish yet, it is absolutely delicious!
To get started, marinate the fish with lime juice and ginger-garlic paste. Next, sprinkle the tandoori masala over the fish. Let it marinate in the fridge for about an hour, and then you can either bake or barbecue it. So, let’s go ahead and learn how to make this barbecue recipe! Tandoori Masala Powder Recipe
Recipe Tips:
It's important to remember that whether you bake or barbecue/grill the fish, you need to maintain intense heat for both methods. If the heat is too low, the fish, which is wrapped in foil, will become soggy and soft instead of crispy and flaky.
If you don’t have an oven or a barbecue grill, you can use a grill pan to cook the fish. Before grilling it in the pan, make sure to give the fish a smoky flavor.
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To prepare this recipe, first clean and wash the fish
with flour and turmeric powder, you can find out in my previous fish recipes. Make a slit in the fish so that the masala can be absorbed properly.
Burn the newspaper from downwards besides blowing air through the manual plastic fan or thin cardboard until properly well-heated
Take any mixing plate or bowl, wl then pour some oil.
Combine all spices in the mixing plate/bowl.
Add food color and salt, and mix them well till everything is incorporated.
Marinate the fish with the masala paste.
Rub the fish with masala from all sides, and keepit in the refrigerator for an hour.
Placethe fish on a silver foil sheet and wrap it very well.
Put on Charcoal and barbecue it, cook each side for about 7-8 minutes.
Give iato nice tandoori color, cook it on direct charcoal for 3-4 minutes on both sides, then remove it from the charcoal.
Tandoori Fish is a classic, flavorful, aromatic Pakistani recipe that is a very popular recipe, easy and effortless.
- 2 pcs, whole fish,h medium-sized or as needed
- 2 tsp ginger garlic paste, freshly ground
- 1 lemon, medium-sized
- 1 ts, red chili powder
- 1 tsp, Kashmiri red chili powder
- Salt to taste
- 1 ½ tsp, crushed coriander seeds
- 1/3 tsp, basic garam masala
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 50ml olive oil or 2 tbsp
- 1 tsp, mango powder
- 3-4 pinches, red food color
- Charcoal
- Barbecue fish grill
- Match
- Barbecue stove
- Foil silver pepper
- ghee
- newspaper
- Lettuce
- Lemon wedges
- Onion slices
- Chaat masala
- In a mixing bowl/plate, combine all ingredients.
- Pour oil, then add red chili powder, Kashmiri red chili powder, salt, cumin powder,garam masala, turmeric powder, coriander powder, and red food color.r
- Mix them together as a smooth paste with the help of a spoon
- Must put on a plastic disposable glove at the time of applying masala on fish because you can save your hand this way from the sharpness of spices
- Use a glass or melamine pot/tray; never marinate in aluminum
- Pick up a small portion of masala and apply masala over each fish with a gentle hand
- Because fish is delicate, be careful
- Marinate the fish with masala from all sides
- Keep in the fridge for marination for around an hour
- Take 5/5 size 2 foil sheets and place each marinated fish separately
- Fish are wrapped and get ready for BBQ
- Now place the wrapped fish in the barbecue grill and place it on the charcoal stove
- Grill it on high-intense heat of charcoal for around 15 minutes
- After 7-8 minutes, turn over the grill and barbecuethe otherr side at the same time
- Now remove from the foil and apply some olive oil over the fish, then again place on direct charcoal to bring real tandoori color to the fish, around 3-4 minutes is enough,h it's Optional
- Transfer to the serving trayand garnishh with lettuce and lemon wedges, and sprinkle chaat masala over the fish
- Serve this Tandoori Fish with chapatis, naan, and sauce
- I would love to know if you try this recipe and tell me your experience
Have you any doubts about this blog kindly let me know
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