Tandoori Fish Recipe (Baked Fish)

Tandoori Fish || Baked Fish || How to Make Grill Fish with step-by-step photos

Baked Fish is a classic, flavorful, aromatic Pakistani recipe that is very popular. It's an easy and effortless dish that can be made in about 20 minutes using simple tandoori spices to enhance the fish's flavor.

I've been making this dish for years, and it's definitely one of my favorites. For this quick recipe, simply mix the ingredients and then fry, grill on coal, or bake in the oven.

 

I personally prefer a specific tandoori masala for my tandoori fish recipe, as it has never failed me in taste. However, finding that particular masala can sometimes be a hit or miss at most Pakistani grocery stores. The process for this dish is well illustrated in the accompanying pictures.                                     

                                                        

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:

Tandoori fish can be baked in the oven at 250°C for 20-30 minutes, depending on your oven's temperature. If you prefer to use fish fillets instead of a whole fish, you can bake them for about 15 minutes in the oven or cook them over charcoal.

 

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.

                          
                                                           

If you have tried this Tandoori Fish Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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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.

Place the fish on any plain surface, then marinate the fish with lime juice along with ginger garlic paste, and keep it in the fridge for 10 minutes or until required.d  

How to Burn Charcoal?

In the BBQ stove, place any type of newspaper or magazine and drizzle some ghee on top.

Then lay all the large pieces of charcoal over the newspaper, followed by a second layer of smaller pieces of charcoal.

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. 

Make a smooth paste 

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. 

Place each fish on a foil sheet separately.

Now place the wrapped fish in the BBQ grill.

 

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. 

Transfer to the serving tray and garnish the tandoori fish with lettuce and a lemon wedge. Sprinkle some chaat masala over the fish.

Serve this baked fish with chapatis, naan, and sauce.

Tandoori Chicken Recipe

Tandoori Chicken || Grill Chicken || How to Make Baked Chicken Recipe with step-by-step photos

Tandoori Chicken, though we have tried the most fascinating and Delicious foods around the globe. But we still come back to our traditional and authentic Food. So let's start to try this Tandoori chicken. 

This method and the same process can be applied with mutton chops and beef sticks, and then apply some papaya paste over the meat so that the meat becomes tender. 

                

I totally understand the struggle between loving spicy and barbecue foods and not having the time or space to make them. It can be tough when your schedule is packed, and living in an apartment can really limit options for grilling. If you have the chance to manage a barbecue at home, it really is worth it for that authentic smoky flavour that you just can’t replicate otherwise. From my experience, using charcoal really enhances the taste. That’s why I think trying out a barbecue at home would be the best option if you can make it work. I’ll share a simple method that anyone can follow to make delicious barbecue at home, so you don’t feel overwhelmed by the process!

                   

   

If you have tried this Tandoori Chicken Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take a deep bowl, put chicken pieces in it, add lemon juice, salt, and ginger garlic paste, and apply all over the chicken pieces. Cover it and keep it aside for an hour. Another Medium bowl now

Add all powdered spices(we have already added some salt over the chicken, so be careful adding salt). Make a smooth paste, then apply it all over the chicken pieces very well. Keep in the refrigerator for marination for about 4 to 6 hours. 

The best result is that you keep marinated chicken overnight 
Place one deep and large capacity pot on the stove, pour a few drops of oil, then transfer all the chicken pieces into the pan, cover the lid, and cook it over low- medium flame. 

Cook each side for 15 minutes until you get a nice golden brown colour. Flip it on the other side and give it another 15 minutes; now the Tandoori chicken is ready. dy

Heat the charcoal piece on a high flame. until well heated. In the bowl where the tandoori chickens were placed, place a small steel bowl over the chicken pieces, put the coal in it, sprinkle some drops of ghee/oil, and cover the lid for 5 minutes.

Now, tandoori chicken is ready. Garnish it with coriander leaves, onion, and lemon.

Note:
If you are using a grill or oven, set the temperature according to your appliance’s guidelines, or bake at 250 degrees in a preheated oven. Alternatively, you can barbecue on a charcoal grill.

It can be served with paratha/puri, paratha/chapati with green sauce, or tamarind sauce.

                

Gola Kabab Recipe

Gola Kabab | Kabab Recipe || How to Make Gol Kabab with Step-by-Step Photos

Gola Kabab is a Middle Eastern dish consisting of pieces of marinated meat that can be grilled, skewered, or baked over a heat source. The cooking utensil that is used for the grilling or skewing process is made out of iron or a metal called angeethi.        

            

I love to have a barbecue as I have shared with all in my previous post. Due to the lack of space at my home, I could not plan a barbecue more than twice or thrice, hardly. On the other hand, I take out the solution to this for giving a smoky flavor to the kebab or any type of barbecue meal using burning charcoal smoke over them. 

Or if you have a grill like a stove grill, this is also one of the best things you can barbecue any type of kebab, fish, and tikka, as you can cook as well, but I wouldn’t prefer to cook in the oven because the oven absorbs all the meat juices.

                            

                                                  

Try out this astonishing recipe for Gola Kabab. It is one of the premium side dishes to present to your extraordinary guests. It is an overwhelming dish and does not call for any superfluous effort to make.

Quick & Easy to Cook Gola Kabab Recipe and make your favorite recipe at home, so let's come to know how to make delicious and mouthwatering Gola kabab with step-by-step photos.s

Tips:

1. To prepare Gola Kabab, ensure that there is not a single drop of water in the ingredients, such as minced meat, ginger paste, and papaya paste.
2. Gola Kabab mixture should be tight and firm; otherwise, it may fall apart during barbecuing, grilling, or cooking.
3. Adding butter to the mixture gives it a moist and juicy taste. When purchasing minced meat (rokha keema) from the butcher, be sure to give strict instructions to avoid adding any fat.
4. You can purchase kidney fat separately instead of butter to use in the kabab mixture. 
5. Gola Kabab can be made using the best quality meat, including mutton and beef. If you don't have papaya paste, you can use meat tenderizer powder (kachri) as an alternative.

                  

If you have tried this Gola Kabab Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, start by making the masala for Gola kabab. Place all the whole spices in a pan and dry roast them together over low to medium heat for about 2 minutes.

Then, transfer the roasted spices to a grinder jar and grind them until they turn into a fine powder. Set the masala aside.

                              

Cut and rinse the onion into thin slices and fry them till nice and golden brown in oil.r

                

Slightly dry roast the gram flour on a low-medium flame

                                       

Put the mince in the food processor along with all the spices.  

                               

Blend them together until you achieve a smooth, fine paste, and at this stage, adjust the salt and spices in the ground meat mixture.

First, take some butter and mix it into the ground meat using your fingers for about 10 minutes. Next, place a piece of aluminum foil in the center of the ground meat.

 

Then, put some coal in an aluminum bowl, drizzle a bit of ghee over it, and cover the bowl tightly for 10 minutes to allow the smoke to develop. After that, refrigerate the mixture for at least one hour to let it marinate.

                                

Wet your hand with water and take any type of iron or wooden skewer. Form gola kabab shapes using your fingers, selecting the desired thickness as per your choice.

I prepared some long and thin kebabs as an option. You can place all the kebabs on a tray, or if you plan to barbecue, keep all the skewers ready for grilling. 

 

Please note that ghee will be applied to the kebabs during the barbecue. 

 

If neither of these options is available, simply grease a frying pan or any flat pan with ghee.

              

Heat the pan, then place 3-4 kebabs in one batch.

       

Cook each side for 2-3 minutes on medium flame. When you see a brown color appearing on top, flip them carefully with a spatula.

                

Once they are well-cooked on both sides, shift to the pepper kitchen towel to remove excess oil.

                 

Serve hot the gola kabab with green chutney, tamarind chutney with paratha puri, and onion