How to make Tandoori Fish

Why cooks start here

Tandoori Fish is cooked the way Punjab tandoors cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

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.