Tandoori Fish

Ingredients

• 300 g salmon, herring or mackeral
• 8 cloves garlic
• 1 2cm piece ginger (grated)
• 1 tablespoon grated lime zest
• 1/2 teaspoon cumin powder
• salt as required
• 3 tablespoons chickpea flour
• 2 handful coriander leaves
• 2 tablespoons lime juice
• 1 tablespoon red chilli powder
• 1/2 tablespoon garam masala
• 1 cup vegetable oil
• 120 g curd

Preparation

1. wash and clean the fish. next, make a fine paste with half of the vegetable oil, garlic, coriander, ginger, red chilli powder, cumin powder, garam masala, lime juice and zest and salt.
2. heat the oil in a pan and add the chickpea flour, stir to make a paste and cook for about a minute till fragrant and lightly coloured.
3. heat the oil in a pan and add the chickpea flour, stir to make a paste and cook for about a minute till fragrant and lightly coloured.
4. gently rub the marinade over the fish pieces and marinate for an hour. preheat the oven to 200°c and spread out the marinated fish in a baking dish.
5. bake the tandoori fish for 10 – 15 minutes on the top rack, turning the fish pieces once. baste the fish pieces once or twice during cooking with butter. serve hot with chutney or sauce.