Name: Tandoori Marinated Snapper with mint and yoghurt sauce
Yield: Serves 8
Cuisine: India
Ingredients: Steamed basmati rice to serve; 1 cup fresh mint leaves; ¼ cup (60 mL/2 fl oz) fish sauce; 2¾ cups (500 g/1 lb) natural plain yoghurt; 2 tablespoons vegetable oil; 2 large fresh green (or Anaheim) chilli peppers; 2 teaspoons white granulated sugar; 1 teaspoon chopped fresh ginger; ½ cup fresh coriander (cilantro) leaves; 8 snapper fillets, 185 g (6 oz) per person; 10 red shallots; 3 tablespoons natural plain yoghurt; 1 tablespoon chilli powder; ½ teaspoon fennel powder; 1 tablespoon vegetable oil; 2 teaspoons coriander seeds, roasted and ground; 2 medium tomatoes; 1 tablespoon white vinegar; 1 teaspoon turmeric powder; 5 cm (2 in) piece fresh ginger; 8 garlic cloves

Preparation info

Serves
8

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

You can substitute any firm-fie shed white fish for the snapper. The freshness of the herbs means the mint and yoghurt sauce is also good with deep-fried foods.

Ingredients

Tandoori Paste

8 garlic cloves
5 cm (2 in) piece fresh ginger

Method

TO MAKE PASTE, peel the garlic and ginger and chop roughly. Quarter the tomatoes and remove the seeds. Chop roughly. Place all the paste ingredients in a food processor or blender (in batches) and process to a fine paste. Lightly smear both sides of the fish fillets with the paste and set aside.

TO MAKE SAUCE, peel the shallots or onions and chop roughly. Roughly chop the

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Ingredients

Tandoori Paste

Method

Part of