Move over chicken tikka masala, there’s a new king in town, and it boasts fins! We’re talking about the majestic snapper fish tandoori, however pomfret tandoori is equally delicious. Forget about bland, boring fish. This recipe for tandoori seafood is an explosion of flavour and colour.
Now, you might be wondering, “What’s the best fish for tandoori?” Well, Pomfret is a superstar choice. These flat fellas cook evenly. They have a mild flavour that perfectly complements the fish tandoori masala.
This recipe is all about fish tandoori tikka simplicity. No fancy equipment is needed, just a few bowls, your trusty oven, and a willingness to embrace the delicious.
Ingredients To Make Delicious Snapper Fish
- 4 whole FreshToHome Red snapper (cleaned and scaled)
- 1/2 cup thick yoghurt (Greek yoghurt works great here, champion!)
- 2 tablespoons lemon juice
- 2 tablespoons ginger-garlic paste
- 1 tablespoon Kashmiri chilli powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon red chilli powder
- Salt to taste
- 2 tablespoons vegetable oil
- Cilantro sprigs
Instructions
1.
Marination Magic
In a large bowl, whisk together the yoghurt and lemon juice. Add ginger-garlic paste, and all those lovely spices (Kashmiri chilli powder, turmeric, garam masala, cumin powder, coriander powder, red chilli powder). Season generously with salt. Then give it a good stir to create your flavour bomb marinade.
2.
Fishy Fun
Gently pat your snapper dry with paper towels. You want a nice canvas for the marinade to work its magic. Now, carefully coat each fillet in the tandoori masala. Make sure it gets into all the nooks and crannies. Cover the bowl and pop it in the fridge for at least 30 minutes. Ideally you should do it for an hour or two. The longer it marinates, the deeper the flavour gets.
3.
Tandoor Time (or Oven Time, Let’s Be Honest)
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper. Once the oven is nice and hot, arrange the marinated fish on the baking sheet. Drizzle them with a little vegetable oil for extra moisture. Brush any leftover marinade on top for good measure.
4.
The Big Bake
Bake the fish for 15-20 minutes, or until cooked through and beautifully golden brown. The flesh should flake easily with a fork.
5.
Presentation Perfection
While the snapper fish is baking, take a moment to appreciate the incredible aroma filling your kitchen. It’s enough to make your stomach do a happy dance! Once it is cooked, transfer it to a serving platter and garnish with fresh cilantro sprigs.
Serving Suggestions
- Classic Comfort: Pair your tandoori fish with a side of fluffy basmati rice and cooling raita for a truly satisfying meal.
- Veggie Extravaganza: Roast some colourful vegetables like peppers, onions, and zucchini
Grilling it to perfection brings out a smoky depth that’s hard to resist. Whether you’re enjoying it as a main course or as part of a larger spread, fish tandoori tikka is guaranteed to impress.
Snapper fish provides a wonderful texture and taste that pairs beautifully with the robust spices of the tandoori masala.
SUBMITTED BY:
Deva Darshan
FreshToHome Customer, Since 2022
Fish Lover & Home Chef