Tandoori fish

Name: Tandoori fish
Yield: Per person
Cuisine: Indian
Ingredients: 1 fish; oil for basting; ½ cup natural yoghurt; ½ cup cream; 2 teaspoons ground cumin; 4 teaspoons garlic purée; 4 teaspoons ginger purée; 1 teaspoon ground turmeric; 2 teaspoons red chilli powder; the juice of 1 or 2 lemons; a good pinch of salt; 4 teaspoons gram flour (chickpea flour); 4 teaspoons gram flour (chickpea flour); pepper

Preparation info

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

Often in India a flat fish called pomfret is used for this dish, but you could use red mullet, bass, or indeed, any whole fish. In the event of a fish such as a bass or mullet, clean and de-scale the fish. I used pomfret here.

Ingredients

1 fish
oil for basting

Asia
India
Fish course
Pescatarian
Gluten-free

Method

Cut 3 or 4 slashes on both sides of the fish.
Whisk together all the ingredients for the marinade to form a fairly thick paste. Smear the fish thoroughly, inside and out, with the marinade and leave to stand in the fridge for at least 2 hours.
If you happen to have a tandoor oven, skewer the fish from head to tail and cook in the oven for about 10 min