Keralan Tandoori Fish
Recipe type: Main
Cuisine: Keralan
Prep time: 
Cook time: 
Total time: 
Serves: 4
  1. Make shallow slits on each side of the fish and smother with the marinade inside and out. The marinade, as it is is quite spicy. Stir in one or more tablespoons Greek yoghurt to taste if you prefer a milder heat.
  2. To skewer the fish, stick your skewer in the mouth end and guide it down the spine of the fish out the tail end. I have found that this is the best way to do it especially in a tandoor oven. I have never lost a fish that way!
  3. If cooking in a tandoor, skewer a potato at the end to stop the fish from sliding into the fire.
  4. Place your skewers either over direct heat on the bbq or into a flaming hot tandoor oven.
  5. Cook, turning often if on a BBQ for about five minutes. Then take the fish off or out of the heat for five minutes to drip. This is important as it will prevent flareups and also help achieve crispier skin. If you like, you could brush some more marinade on the fish at this time.
  6. Place it back on or in the heat to continue cooking for about five minutes. Serve immediately with some of the warmed roasted tomato chutney.
Recipe by Recipes For Indian Restaurant Style Cooking | at