Tandoori chicken, marinated in an exotic blend of spices and roasted in a special clay oven or tandoor, is a North Indian classic that is very popular in Singapore. This version is prepared with fish, which goes very well with Cucumber Raita.
Rub the fish fillets with the lemon juice and set aside.
To make the Tandoori Paste, dry-roast the coriander and cumin seeds in a skillet over low heat until fragrant, about 2 minutes. Set aside to cool. When cooled, grind the roasted seeds, ginger, garlic and chillies in a mortar or blender, adding a little yogurt if necessary to keep the blades turning. Add t