Baked Tandoori Whole Fish

Baked Tandoori Whole Fish is a traditional Indian recipe for a classic dish of fish marinated in tandoori paste that's oven roasted to cook that's served with an onion salad. The full recipe is presented here and I hope you enjoy this classic Indian version of: Baked Tandoori Whole Fish.

prep time

40 minutes

cook time

35 minutes

Total Time:

75 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Herb Recipes Indian Recipes

Pomfret is typical for this recipe, but tilapia is also good, as is sea bass. Basically, any medium-sized fish whose flesh flakes readily off the bone when cooked will work. This is a healthy fish dish, served accompanied by a simple onion salad.

Ingredients:

1 batch home-made tandoori paste
1.5kg (3 lb) whole fish, gills removed, cleaned and gutted (I used pomfret)

For the Onion Salad:
1 large onion, thinly sliced
5 cherry tomatoes, quartered
1 red chilli, sliced (optional)
1 tbsp lemon juice
2 sprigs of coriander (cilantro) leaves
Salt and pepper, to taste
Coriander (cilantro) leaves, sliced red chillies, lemon wedges, to garnish

Method:

Rinse fish under cold running water. Pat dry with a paper towel then make shallow cuts, 1 cm apart, on both sides of the fish. Arrange on a baking tray then spread the tandoori paste all over both sides. Set aside to marinate for 30 minutes.

After this time transfer to an oven pre-heated to 220C (200 Fan, 420F). and roast for 20-25 minutes, until the flesh of the fish flakes easily with a fork.

In the meantime, prepare the onion salad. Place the onions in a bowl and sprinkle with salt. Using your fingertips, rub the salt into the onions then set aside for 10 minutes. At the end of this time, drain, and rinse well under cold running water.

Allow the onions to drain again then place in a bowl and add in the tomatoes, coriander (cilantro) leaves, and chillies. Drizzle with lemon juice, mix to combine and season with salt and freshly-ground black pepper.

Serve the fish hot, accompanied by the onion salad.