How to make Tandoori Fish with Cucumber Raita -
The best thing about fish is that it takes on the flavours of the masalas well and make excellent main course.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fish fillets (फिश फिले), Hung yogurt (हंग कर्ड / दही का चक्का )
Cuisine : Indian
Course : Main Course Seafood
For more recipes related to Tandoori Fish with Cucumber Raita checkout Haryali Fish, Belghoria Roshun Bhetki, Fried Fish With Buttermilk Coated With Cornflakes, Seafood Manchurian . You can also find more Main Course Seafood recipes like Creole King Fish Grilled Fish with Creole Sauce Bacalhau a Bras- SK Khazana Creamy Prawns
Tandoori Fish with Cucumber Raita Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1-1.30 hour
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Tandoori Fish with Cucumber Raita Recipe
Fish fillets cut into medium pieces 2
Hung yogurt 4 tablespoons
Ginger-garlic paste 2 teaspoons
Red chilli powder 2 teaspoons
Garam masala powder 1½ teaspoons
Dried fenugreek leaves (kasoori methi) ½ teaspoon
Red chilli paste 2 teaspoons
Salt to taste
Lemon juice of ½ lemon
Mustard oil 2 tablespoons
Oil for greasing
Lemon wedges to serve
Cucumber raita
Cucumbers 2 medium
Yogurt ½ cup
Salt to taste
Cumin seeds crushed ½ teaspoon
Method
Step 1
Put hung yogurt, ginger-garlic paste, red chilli powder, garam masala powder, dried fenugreek leaves, red chilli paste, salt and lemon juice in a bowl and mix well.
Step 2
Add mustard oil and mix again. Add fish pieces and rub the marinade all over the fish pieces. Set aside to marinate for 1 hour.
Step 3
To make cucumber raita, slice cucumber thinly with a peeler. Take yogurt in a bowl. Add salt and crushed cumin seeds and mix well. Refrigerate both the cucumber slices and yogurt mixture to chill.
Step 4
Heat sufficient water in a Gas Oven Tandoor (GOT). Brush with some oil. Place the marinated fish pieces on it and apply the leftover marinade on top. Cover and cook till the fish is fully cooked, flipping once in a while.
Step 5
Add cucumber slices to the yogurt mixture and mix well.
Step 6
Transfer tandoori fish onto a serving platter and serve hot with cucumber raita and lemon wedges.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
