Tandoori Fish

Name: Tandoori Fish
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 700 g pomfret or salmon; 150 g yogurt; 1 tbsp ajwain; 1 tbsp tandoori masala; 1 tbsp lemon juice; 1 tbsp mustard oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood, tandoori, tandoor

Tandoori Fish is a beloved dish from the Punjab region, where the tradition of using tandoors for cooking dates back centuries. Known for its robust flavors and communal style of dining, this dish typically graces tables during festive occasions or family gatherings. In homes, it's not uncommon to see a well-marinated fish sizzling away as the centerpiece of an evening meal, with its recipe passed down through generations.

The result is a beautifully charred fish, imbued with the smoky essence of the tandoor and the tang of yogurt and lemon juice. The ajwain and tandoori masala create a warm, aromatic crust that envelops the fish, while mustard oil adds a distinctively sharp note. Salt, judged by hand, balances each flavor perfectly, making every bite a harmonious blend of spice and tenderness.

Ingredients

700 gpomfret or salmon
150 gyogurt
1 tbspajwain
1 tbsptandoori masala
1 tbsplemon juice
1 tbspmustard oil
to tastefine sea salt

Method

Begin by thoroughly cleaning 700 g of pomfret or salmon under cold running water to remove any scales or impurities. Pat the fish dry with paper towels to ensure the marinade adheres well. This step is crucial for achieving a flavorful crust on the fish.
In a mixing bowl, combine 150 g of yogurt, 1 tbsp of ajwain, 1 tbsp of tandoori masala, 1 tbsp of lemon juice, and 1 tbsp of mustard oil. Stir the mixture until it forms a smooth, consistent marinade. The yogurt acts as a tenderizer, while the spices infuse the fish with robust flavors.
Generously coat the fish with the marinade, ensuring it covers all surfaces. Use your hands to massage the marinade into the flesh gently. Let the fish sit for at least 30 minutes to allow the flavors to penetrate deeply.
Preheat a heavy-bottomed skillet or grill pan over medium-high heat. Add a small amount of mustard oil to the pan, just enough to create a thin layer. Once the oil is shimmering and fragrant with the aroma of mustard, it's ready for cooking.
Place the marinated fish into the hot pan. Cook the fish for about 3-4 minutes on each side, or until the flesh turns opaque and flakes easily with a fork. The exterior should develop a slight char, indicative of the tandoori style.
Remove the fish from the pan and place it on a serving platter. Taste a small piece and adjust the seasoning with fine sea salt if necessary. Serve the Tandoori Fish immediately, garnished with lemon wedges for an extra burst of freshness.