Tandoori masala fish marinated in yogurt, garlic, ginger, tandoori masala and lime juice
Now this was a nice one. I started cooking this evening and just couldn’t stop. Let’s see… there was a prawn curry, a chicken garlic curry, keema naans and this masala fish as a starter. Tandoori masala fish is really simple but the flavours are quite complex.
Haddock is such a great fish to cook this way. It’s quite meaty and stays together in the pan even when shallow fried. You only need to marinate the fish for about 15 minutes and the shallow fryng can be done in five!
We had this as a starter but there’s really no reason why it couldn’t be served as a main course with a salad and a heated French loaf. Yum.
You could use a good quality store bought tandoori masala. I have and it worked well. Today, however I used my garam masala recipe and added a pinch of citric acid powder just before sprinkling it over the fish. The mixture beat shop bought tandoori masala powder hands down.
Serves 4 as a starter or 2 as a main course
Tandoori Masala Fish
- 2 fillets of haddock
- 1 tablespoon vegetable oil or rapeseed oil
- Juice of one lime
- 1 tablespoon plain yogurt
- 1 tablespoon tandoori masala
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon green chilli paste (green chillies blended with a little lime juice until smooth)
- Place the marinade ingredients in a large bowl with the haddock.
- Rub the marinade into the flesh of the fish and cover for about fifteen minutes.
- When ready to fry, pour the oil into a frying pan large enough to hold the fish fillets. I often cut the fillets into pieces.
- Rub the marinade off the fish fillets and the place carefully into the hot oil.
- Fry for about two minutes per side until crispy and just cooked through.
- Check for seasoning and serve hot.