Tandoori fish

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Preparation info

    • Difficulty

      Easy

Appears in

Floyd's India

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

Method

  1. Cut 3 or 4 slashes on both sides of the fish.
  2. 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.
  3. If you happen to have a tandoor oven, skewer the fish from head to tail and cook in the oven for about 10 min