Tandoori trout fillet

 

Tandoori Chicken dates back to as early as the Mughal era, originated in Punjab (a state in North India)  before the partition and was popularised in Moti Mahal by Kundan Lal Gujral.

Tandoori fish is a variation of the same dish, where the fish is marinated with yougurt and spices and then roasted in the oven. It is usually made with sea water fishes such as Surmai, Pomfret or Rawas. My tandoori fish recipe is for a trout fillet! It is more easily available at the supermarkets or fishmongers and tastes great.

  • Cuisine: Indian (North)
  • Preparation time: 10 minutes
  • Cooking time 30 minutes
  • Serves 6

Ingredients:

  • Trout fillet 1 Kg
  • Yogurt 6 tablespoons
  • Sunflower oil 1 2 tablespoons
  • Lemon juice 3 teaspoons
  • Garlic paste 1/2 tablespoon
  • Ginger paste 1/2 tablespoon
  • Turmeric 1 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Tandoori masala 1/2 tablespoon (easily available in the supermarket)
  • Red chilli powder 1/2 teaspoon
  • Salt to taste

To garnish:

  • Red onion slices- 1 onion
  • Cucumber slices- 8-10
  • Lemon slices- 4-5
  • Coriander leaves- few

Method:

1. Wash and descale the trout fillet as per my previous recipe for Salmon Kalia. Make 4-5 gashes on either side of the fish.

2. Prepare the marinade: Mix yogurt, 1 tablespoon oil, 1 teaspoon lemon juice, garlic and ginger paste; turmeric; cumin, coriander and red chilli powder; tandoori masala and salt to taste. Mix all the ingredients well. Mix the remaining oil and lemon juice in a separate bowl.

3. Place a foil on a big oven tray. Coat the fish well with the marinade on the tray. Leave it aside for 4-5 hours if possible. If not, then marinate for at least 1 hour.

4. Pre-heat the oven to 200 degrees C. Roast the fish for 15 minutes, then baste with the oil and lemon juice. Garnish the fish with lemon slices and put it back in the oven for another 15 minutes.

5. Switch off the oven. Cut equal pieces of the fillet and garnish it with lemon slices and coriander leaves.

6. The tandoori trout fillet is ready to be served with a bowl of rice, onion and cucumber slices as a main course or as a starter with salad.

 

Leave a Reply

Your email address will not be published.