Tandoor Fish:(North-Indian Style)

Fish Tandoori. Tandoored Fish. Charcoal grilled Fish. Sutta Meen. Grilled Fish. Spicy Grilled Fish. Meen Vaatiyadhu. BBQ Fish.

If we have pomfret fish, this recipe is going to rock, I bet. Since its so hard for me to find any fish here…its a distant dream to make a nice ‘Tandoored Fish’. Anyway…I happened to spot these thick cuts of Mackerel (King Fish/ Vanjiram) in the market (when I went to Atlanta). Hmmm grabbed them, spiced it up and tandoored. Yeah…I didnt charcoal grill tho’(baked it)…so please follow the instructions below and forget about my picture, okay. One could bake and broil to achieve charcoal grilled perfection.

Ingredients:

Healthy Fish – whole fish (6 numbers)
Fenugreek seeds powder 1/4 spoon
Asafoetida 1/4 spoon
Ghee 1 cup.

Wet Grind These To Thick Paste:

Small onion 1/2
Garlic 4-6 cloves
Ginger 3″ peeled and chopped
Green chilies 2 chopped
Dry red chilies 3
Omam 1/2 spoon
Red food color(optional)
Mango powder/Aamchoor powder 1/2 spoon
Whole black pepper 1/2 spoon
Curd/yogurd 1 cup
Lemon juice from 2 fruit
Salt
Ghee/oil 1/2 cup.

For Garnishing:

Large onion 1 – sliced into rounds
Large tomato 1 – sliced into rounds
Cucumber 1/2 – sliced into rounds
Lemon 1 – sliced into rounds.

Method:

Wash and clean fish. Remove its scales carefully. Discard its head and tail. Remove its gut/digestive system and eggs too. Now make 2-4 cuts over each fish.

Run the wet-ground paste on this fish. Cover and refridgerate it for 2-4 hours.

Now turn your griller on…..Grill these fish both the sides, till fragrant and in deep-red color.

If the fish is too dry, spray little more oil/ghee over it. Once the fish is allmost done. Sprinkle asafoetida and fenugreek powder on it.

Serve hot with mint chutney. Garnish with Onion, Tomatoes, Cucumber and lemon wedges.