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–+ servings

Tandoori Whole Fish

A whole fish, painted blood-red with yogurt and tandoori spice and roasted at ferocious heat until the skin chars and shatters.
Print Recipe
Prep Time: 30 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Indian
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
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