Tandoori Fish

Serves 4

Ingredients

• 500g fish (any firm white fish or salmon), cut into 4cm cubes

For the marinade:

• 8 Garlic cloves
• 50g Coriander leaves
• 4cm Ginger
• 2tbsp Lime juice
• 1tbsp grated Lime zest
• 1tbsp Kashmiri red chili powder
• ½tsp Cumin powder
• 1/2tbsp Garam masala
• 1 ½tsp salt
• 50ml Refined vegetable oil
• 1tbsp Gram flour
• 100g hung yoghurt

For the chutney:

• 100g coriander leaves
• 2 Green chilies
• 4 garlic cloves
• 2tbsp lemon juice
• ½tsp salt
• 1tbsp yoghurt

To serve:

• Onion rings

Directions

1. Make a fine paste with half the oil, garlic, coriander, ginger, lime juice and zest, Kashmiri red chili powder, cumin powder, garam masala and salt.
2. Heat the remaining oil in a pan and add the gram flour, stirring to make a paste, and cook for about 1 minute till fragrant and lightly coloured.
3. Add the mixture to the spice paste and combine with the yogurt. Mix well all the ingredients for the marinade.
4. Gently rub the marinade over the fish pieces and marinate for 1 hour.
5. Pre-heat the oven to 200°C. Spread out the marinated fish in a baking dish. Cook for 10-15 minutes on the top rack turning the fish pieces once. Baste once or twice during cooking.
6. Make a fine paste of all the ingredients in the blender (for the chutney).
7. Serve hot fish with chutney and onion rings.