Tandoori Spiced Fish

    Tandoori Spiced Fish

    (61)
    10saves
    4hours27min


    55 people made this

    This is an Indian-style marinade which works well with pretty much any white fish. As with all Indian dishes, feel free to adjust the spices to your preferences.

    Ingredients
    Serves: 6 

    • 1/3 cup vinegar
    • 4 cloves garlic
    • 1 tablespoon chopped fresh ginger
    • 1/2 teaspoon salt
    • 1 tablespoon cayenne pepper
    • 1 tablespoon ground coriander
    • 1 tablespoon ground cumin
    • 1/2 cup vegetable oil
    • 1 kg thick whitefish fillets, cut into large chunks

    Directions
    Preparation:10min  ›  Cook:17min  ›  Extra time:4hours marinating  ›  Ready in:4hours27min 

    1. Blend the vinegar, garlic, ginger, salt, cayenne, coriander, cumin and oil in a blender until you have a thick paste. Brush the fish chunks with the mixture to coat evenly and place in a shallow dish; pour the remaining marinade over the fish. Allow to marinate in refrigerator at least 4 hours.
    2. Preheat the grill. Arrange the marinated fish in a grill-safe dish, reserving the marinade.
    3. Cook the fish under the preheated grill on the oven's centre rack for 10 minutes; turn the fish and brush with reserved marinade. Continue cooking until the fish flakes easily with a fork, about 7 minutes more. Serve hot.
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    Reviews and Ratings
    Global Ratings:
    (61)

    Reviews in English (61)

    by
    14

    This is a delicious way to prepare fish. It ended up having a fair bit of sauce so I served it over rice.  -  03 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    14

    Wonderful flavor and very moist fish. Thank you, Rina for a very different fish dish. We will be making this again.  -  07 Dec 2010  (Review from Allrecipes USA and Canada)

    by
    6

    I found this recipe and just love it. I've made it a few times now and each time it has been great. I've taken it into work for a potluck and it was a success. I used Halibut instead of catfish and just adjusted the cook time.  -  25 Aug 2010  (Review from Allrecipes USA and Canada)

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