Saucy Baked Tandoori Fish

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Average: 5 (2 votes)
Serves 4-6

A saucy baked tandoori fish that is both healthy and utterly delicious. This dish goes beautifully with rice, rotis, quinoa or whichever accompaniment you prefer.  It is also incredibly easy to prepare.

1 kg
fish fillets, cut into pieces
medium onion, roughly chopped
2 tbsp
heaped tomato paste
1 tsp
garlic paste
2 tsp
cumin seeds
1 mug
plain fresh yoghurt
2 tsp
red chilli powder
green chillies
small bunch coriander, stems and leaves
limes, freshly squeezed
2 tbsp
1 tsp
turmeric powder
2 tbsp
tandoori powder
2 tsp
(or to taste)

Clean and dry the fish fillets, put them in a bowl and set aside.

Put all the rest of the ingredients into a blender jug and blend until you have a smooth paste. Pour this over the fish pieces and mix well. Cover and refrigerate for 2 hours or up to overnight.

Preheat the oven at 200C. Pour the fish and it's marinade into a heatproof oven dish or an oven tray, try and ensure that all the pieces are in a single layer (not piled on top of each other). Bake for 15-20 minutes.  Remove and flip the pieces carefully, then put the tray back in the oven for another 15 minutes.  You can turn the broiler on during the last 5 minutes if you like for a good rich colour. Remove and serve!



Hi Fauzia,
Which fish would you recommend to use for this recipe. I have heard bad stuff about tilapia.

Fauzia's Kitchen Fun's picture

Hi, I normally use either parrot fish, red snapper or king fish for this dish. Salmon would work too. It needs to be fillets from a firm fish, preferably white-fleshed fish.