Easiest Way to Make Yummy Yummy Tandoori Fish
Easiest Way to Make Yummy Yummy Tandoori Fish Delicious, fresh and tasty.
Yummy Tandoori Fish. Tandoori Fish is indeed a flavorful fish. This recipe is made in the oven. The Tandoori Fish is an extremely popular dish from the northern part of India.
Baste fish with melted butter / mustard oil.
Turn the oven to broil mode.
Brush butter on the roasted fish and sprinkle chat masala and lemon juice on top.
You can cook Yummy Tandoori Fish using 20 ingredients and 1 steps. Here is how you achieve it.
Ingredients of Yummy Tandoori Fish
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You need of Fish Fillet – fish of your choice.
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Prepare 3 Tbsp of Oil or Cooking Spray.
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You need 1/2 Tsp of Cumin Powder – For sprinkling on cooked fish before serving.
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Prepare 2 Tbsp of Lemon Juice – For sprinkling on cooked fish before serving.
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Prepare of For the Marinade.
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It’s 1 Cup of Yogurt.
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It’s 4 Tbsp of Oil.
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It’s 1 of Medium Onion -chopped.
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It’s 1 Tbsp of Ginger Paste.
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It’s 1 Tbsp of Garlic Paste.
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It’s 4 Tbsp of lemon Juice.
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Prepare of Red Food Coloring/saffron.
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You need of Spices.
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You need 1/2 Tsp of Turmeric.
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Prepare 1 Tsp of Coriander Powder.
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You need 1/4 Tsp of Cinnamon Powder.
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You need 1 Tsp of Cumin Powder.
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You need 1 Tbsp of Dry Mango Powder.
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It’s 1 Tbsp of Red Chili Powder.
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You need 2 Tsp of Salt – As per your taste.
Tandoori Fish is indeed a flavorful fish.
This recipe is made in the oven.
The Tandoori Fish is an extremely popular dish from the northern part of India.
This is gluten free recipe. https.
Yummy Tandoori Fish step by step
- Marinate the Fish: In a large bowl, add all the marinade ingredients and make a smooth paste. Next add the spices and whisk everything evenly. Add the marinade to the fish. Put the marinated bowl with a lid and refrigerate for an hour. Preheat the oven at 400 F. Baking the Fish: Prepare the baking tray with foil and spray with oil. Remove the marinated fish from the fridge and place them evenly with some gap on the lined baking tray. Bake for 15 mins. After 15 mins, set the oven to broiler sett.
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