Tandoori Marinated Snapper with mint and yoghurt sauce

Preparation info

  • Serves

    8

    • Difficulty

      Medium

Appears in

A Taste of Australia: The Bathers Pavilion Cookbook

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