Tandoori Fish

Whole fish made tandoori style

• CuisineIndian
• CategoryFish
• CourseMains

Ingredients

• 2 kgWhole Fish
• 4 tbspYoghurt
• 6 tbspGarlic, minced
• 4 tbspGinger, minced
• 1 tbspPepper, ground
• 1 tbspGaram masala
• 1 tbspChilli powder
• 2 tbspSweet paprika
• 2 tbspOil
• 1 tspSalt
• ½ tspRed colouring
• 1 tspAjwain
• 1 tspTurmeric powder

Preparation

1. Grind ajwain and mix it with all the other ingredients.
2. Make cuts on the side of the fish
3. Rub marinade on the fish, especially into the cuts and the inside
4. Cover in cling wrap and keep in the fridge for 4 hours
5. Remove cling wrap and place in an oven at 180° for 30 minutes

I used a 2kg Spanish Mackerel. I bought it with it already gutted and the head cut off.

Make a series of cuts about 2 cms apart almost up to the bone

Lay the fish on a large piece of cling wrap and apply the marinade. If you planning to put it in a tandoor the way I did, don't lay on the marinade as thickly as I did - it will burn and darken. Once marinated, wrap the fish inside the cling wrap and pop it in the fridge for 4 hours, for longer if you can.

I used a fish cage (fish bbq basket?) to hold it. Rub it with oil to prevent the fish sticking to it.

Place the fish inside and close the cage. Place it in a tandoor. The fish was quite thick and took some time to get done.

Any excess marinade on the outside will burn. I should have gone a lot easier on the marinade. Also should have kept the heat low and done it for longer.