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Tandoori Fish

By: Pankaj
Region: Indian
Dish:Non Vegetarian - Sea Food
Servings: 4
Time to Prepare: 15 Mins


500g fish (any firm white fish or salmon), cut into 4cm cubes
For the marinade
8 Garlic cloves
50g Coriander leaves
4cm Ginger
2tbsp Lime juice
1tbsp grated Lime zest
1tbsp Kashmiri red chili powder
˝tsp Cumin powder
1/2tbsp Garam masala
1 ˝tsp salt
50ml Refined vegetable oil
1tbsp Gram flour
100g hung yoghurt
For the Chutney:
100g coriander leaves
2 Green chilies
4 garlic cloves
2tbsp lemon juice
˝tsp salt
1tbsp yoghurt
To serve:
Onion rings


Make a fine paste with half the oil, garlic, coriander, ginger, lime juice and zest, Kashmiri red chili powder, cumin powder, garam masala and salt.
Heat the remaining oil in a pan and add the gram flour, stirring to make a paste, and cook for about 1 minute till fragrant and lightly coloured.
Add the mixture to the spice paste and combine with the yogurt. Mix well all t6he ingredients for the marinade.
Gently rub the marinade over the fish pieces and marinate for 1 hour.
Pre-heat the oven to 200˚C. Spread out the marinated fish in a baking dish. Cook for 10-15 minutes on the top rack turning the fish pieces once. Baste once or twice during cooking.

For the Chutney:
Make a fine paste of all the ingredients in the blender.
Serve hot fish with chutney and onion rings.

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