📍 Where this dish comes from: Agra · Taj Mahal
Discover the history of this region →
Discover the history of this region →
Cooking a whole fish in tandoor-style achieves what no other method can — the intense, focused heat chars the skin to crackling while keeping the flesh just barely cooked. A whole fish, painted blood-red with yogurt and tandoori spice and roasted at ferocious heat until the skin chars and shatters, reveals flesh within that stays pearlescent, firm, and sweet; the drama of presenting it whole at the table is matched only by its extraordinary flavor. The scoring technique is critical: it allows the marinade to penetrate to the bone.
What You’ll Need
Servings: 3 servings
Calories: 285kcal
Ingredients
- 1 whole sea bass or snapper (about 1kg) cleaned and scored
- 3 tbsp full-fat yogurt Marinade
- 2 tbsp ginger-garlic paste Marinade
- 1 tsp Kashmiri red chili powder Marinade
- 1/2 tsp turmeric Marinade
- 1 tsp coriander powder Marinade
- 1/2 tsp garam masala Marinade
- 1 tsp cumin powder Marinade
- 2 tbsp mustard oil Marinade
- 2 tbsp lemon juice Marinade
- Salt Marinade
- Lemon wedges and sliced onion rings to serve Marinade
Instructions
- Make deep diagonal scores on both sides of fish.
- Rub salt inside cavity and over skin.
- Mix all marinade ingredients and apply generously inside and out.
- Marinate minimum 2 hours, preferably overnight.
- Preheat oven to maximum or fire up grill.
- Cook 12–15 minutes per side until skin is charred.
- Test doneness — flesh should flake easily at the thickest point.
- Serve on a bed of sliced onions with lemon and mint chutney.
Nutrition
Serving: 1serving | Calories: 285kcal | Protein: 38g | Fat: 14g
Tried this recipe?Let us know how it was!
Health Benefits
- Sea bass provides omega-3s, selenium, and complete protein in one dish.
- Mustard oil contains alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid.
- Lemon juice helps increase the bioavailability of iron and other minerals from the fish.
Pairs Well With
- Kachumber Salad
- Keto Raita