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Tandoori Sea Bass

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Tandoori Seabass

Served with hot puris and coriander raita.

One of the perks of working for myself for all these years is that when we do get the odd bit of sun here in the UK, I can take the afternoon off. It’s not always that good. I mean I do put in a lot of hours but the benefits outweigh the negatives.

This afternoon I decided to do just that. I fired up the tandoor oven outside and marinated a wild sea bass that was calling out to me.

Tandoor ovens can take some time to heat up so I also made one of my favourite coriander raitas to have with it along with some hot puris – fried puffy Indian flat bread.

This is another simple recipe that could just as easily be done in your oven. I highly recommend getting a tandoor if the idea appeals to you though. The fish is so succulent and a lot better than I’ve found at most tandoori restaurants. Cooked over hot coals in a clay oven, seafood doesn’t get much better.

There are quite a few suppliers out there now and all of the ovens do about the same thing.  They’re a great alternative to the standard Summer barbecue.

Tandoori seabass

Skewered! The potato is put at the end to stop the fish from burning and also to help keep in on the skewer while cooking.

Tandoori sea bass

All skewered up and ready.

Tandoori seabass

Another view. The skewer is stuck right through the flesh to help keep it on the skewer.

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Yield: 3 - 4

Tandoori Sea Bass - A Recipe For The Oven

Tandoori Sea Bass - A Recipe For The Oven
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1 whole large wild sea bass
  • 3 tablespoons plain hung yogurt
  • 1 tablespoon garlic and ginger paste
  • 1 teaspoon garam masala
  • 1 tablespoon paprika
  • 1 teaspoon cumin powder
  • Juice of one lemon
  • Salt and pepper to taste


  1. Pre-heat your oven to 200c/400f.
  2. Blend the marinade ingredients together until smooth.
  3. Make shallow slits in the flesh of the bass every two inches or so.
  4. Rub the marinade into the flesh of the fish - inside and out - and allow the fish to marinate for at least 30 minutes.
  5. When ready to cook, place the fish in a shallow baking tray exactly as it swims - stomach side down.
  6. Roast for about 25 minutes until just cooked through. This is not a barbecue recipe. The skin does not need to be crisp as it would be on the grill. We are looking for the meat to be just cooked through and super moist.
  7. When done to your liking, remove from the oven and serve with rice, flat breads and/or your choice of raitas.

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Smoky tandoori sea bas

Cooking away inside my hot tandoor.


tandoori sea bass

And another view.




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