Tandoori fish /Salmon Fry in Tandoor style

fish fillets

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based option; chicken is more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess; sour cream is often cheaper.

tandoori masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blend can be lower in sodium; curry powder is widely available.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is heart-healthy; canola oil is often less expensive.

Heat a pan and add coriander seeds, cumin seeds, cinnamon, cloves, and cardamom. Roast them for 2 minutes on medium flame.

Let the spices cool completely and then grind them to a fine powder.

Grind ginger, garlic, and green chilies to a smooth thick paste.

To make the marinade, add yogurt, turmeric powder, Kashmiri chili powder, salt, 1 and 1/2 tsp ginger-garlic-green chili paste, 1 tsp oil, 2 tsp masala powder, and kasoori methi. Mix well to make a smooth paste.

Add the fish pieces and coat them well with the marinade.

Marinate for at least 30 minutes in the refrigerator.

If using the oven, cover the baking tray with aluminum foil and grease it with oil.

Place the fish on the baking tray and set the oven on broil mode. Broil the fish for about 10 to 12 minutes.

Remove from the oven and flip the fish pieces, grease with oil, and place it in the oven for another 5 to 6 minutes.

To make tandoori fish on a stovetop, heat a pan and add a teaspoon of oil.

Place the fish and cook on medium flame for about 3 to 4 minutes, then flip it over and cook for 3 more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens