Whenever I am visiting my home in Kerala, there will always be a fried item for lunch. But this time since I was around for a longer time, I decided to eat healthy and reduce binging on oily stuff since I do not want to torture my weighing scale after going back to Bangalore :-)
This tandoori fish is a combination of spices with a slight tanginess of lemon and curd which is baked till perfection. This can be prepared easily if the fish is marinated and kept it in the refrigerator. This is a big hit at our home . This is a great starter which is served along with green chutney and onion rings.
- Pearl Spot Fish- 4 nos
- Red Chilli Powder- 3tbsp
- Turmeric Powder- 1 tsp
- Cumin Powder- 1 tsp
- Ginger and Garlic Paste- 2 tbsp
- Green Chilli Paste- 1 tbsp
- Lemon juice2 tbsp
- Curd- 1 cup
- Salt- as required
For the Green Chutney:
- Coriander Leaves- 100 gms
- Mint Leaves- 50 gms
- Green Chillies- 2 nos
- Garlic Cloves- 2 nos
- Lemon Juice- 2 tbsp
- Salt- as required
Method:
- Clean, wash and half the fish. Keep this aside.
- Mix all the above ingredients in a bowl. Marinate the fish with these ingredients and keep this in refrigerator for about 2- 3 hours.
- Pre heat the oven to 200 degrees C, spread the marinated fish on a lightly greased baking tray.
- Cook for about 15- 20 minutes and turn once in between.
- When it is done serve along with green chutney and enjoy.
Method for green chutney:
- Grind all the green chutney ingredients to a paste in a blender.
- Serve this along tandoori fish and enjoy.
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