Tandoori Fish

Ingredients

• • Fish (cut into 2 x 1 inch pieces) - ½ kg
• • Besan (dry) - 3 tablespoons
• • Cornflours - 1 tablespoon
• • Oil (for frying) - as required

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Ingredients For 1st Marination

• • Juice of lemon - 1
• • Salt - as required
• • Chilly powder - as required

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Ingredients For 2nd Marination

• • Ginger-garlic paste - 2 tablespoons
• • Curd (thick) - 3 tablespoons
• • Ajwain/Carom seeds - ½ teaspoon
• • Salt - ¼ teaspoon
• • Chilly powder - ½ teaspoon
• • Orange red colours - few drops

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Method

• 1. Wash the fish with 1 Tablespoon besan and lemon juice to remove the fishy odour. Remove on a kitchen towel and pat dry.
• 2. 1st Marinade: Place the fish in a vessel, add lemon juice, salt and chilly powder. Keep aside for ½ hour.
• 3. 2nd Marinade: Later add ginger-garlic paste, curd, ajwain, salt, chilly powder and colour. Rub well.
• 4. Marinate for minimum ½ hour or till the time of frying.
• 5. Just before frying, sprinkle 1 Tablespoon cornflour and 2 Tablespoon besan on the fish to give a dry coating.
• 6. Heat some oil in a pan. Shallow fry till crisp. Fry on medium heat.
• 7. Remove on absorbent paper and sprinkle some chaat masala. Serve hot with chutney.

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Note

• • Can also cook in an oven grill after the second marinade.
• • After grilling for some time, baste with butter in between.
• • Do not use too much oil for frying fish, because the oil acquires a distinct flavour & cannot be reused.