This delicious dish screams aroma! It's the one and only: Tandoori fish! Its unique flavour is hard to find in any other dishes. The smoky, flavourful tandoori fish recipe can be made using any fish. Firm-fleshed fish varieties, such as kingfish, tilapia, or grouper, are usually used for tandoori recipes because the intense flavour of the marinade and high heat complement these varieties well. Preparing tandoori fish requires a marinade based on a mixture of yoghurt with spices. Garam masala, cumin, coriander, turmeric, red chilli powder, and garlic are all features in most recipes, but common add-ins include fresh ginger, lemon juice, and mustard oil. The yoghurt does its job of tenderising the fish while coating it in spices to attain a richly textured tanginess. Infusing with saffron or food colouring gives this an attractive golden colour. This will make sure that each bite of fish is boldly aromatic. After marinating, this fish is traditionally cooked in the tandoor. The fish is skewered and roasted at high temperatures by the people in the north, giving a beautifully charred and crispy exterior. The inside remains moist, tender, and juicy. The recipe of tandoori fish creates smoky, flavourful seafood. Let's explore the recipe.

• 500 gms fish fillet
• Ginger garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• 2 tbsp mustard oil
• Salt
• Coriander
• Lemon
• Onion

• Begin by preparing 500 gms of fish fillets and cleaning and washing them free of scales, skin, or unwanted debris attached to the fish. Use a paper towel or a kitchen cloth to dry the fillets and remove excess moisture from the surface. Lay the fish in a bowl and get ready to marinate.
• Take one tablespoon of ginger-garlic paste in another bowl as the main fragrant base for your marinade. Add to this 1/2 Tsp of turmeric powder. Though it gives the dish a vibrant glow, it also has a subtle earthy flavour.
• Stir in 1 Tsp of red chilli powder.
• Add another tsp of garam masala for deeper flavours of warmth from the spice blend.
• Add a tablespoon of fresh lemon juice for brightness, and stir in 2 tablespoons of mustard oil for its sharp, colourful flavour.
• Finally, add salt to taste, and stir well so all the spices mix.
• Drop the fish fillets into the bowl once ready with the marinade.
• Gently coat each piece of fish with the marinade.
• For best results, allow the fish to marinate for at least 30 minutes.
• This is a pretty important step as it will enable the fish to acquire the marinade's flavours; therefore, each bite tastes different.
• Heat your oven or tandoor to 200 C.
• Once you have your equipment prepped, place the marinated fish fillets onto a greased baking tray if you are using an oven.
• If you're using a tandoor or grill, skewer your fish fillets by securing them onto your skewer so they cook evenly. Make sure the pieces do not stick together.
• Bake or grill the fish for 15-20 minutes or until cooked.
• Brush more mustard oil on the fish fillets halfway through cooking for a perfectly golden crust. This step further adds another degree of richness and moistness to the fish.
• Once cooked to your liking, remove the fish from the oven or tandoor and transfer the fillets to a serving plate. As a final flourish, top the fish with freshly chopped coriander leaves that add a burst of colour and freshness.
• Serve the delicious tandoori fish smouldering hot with lemon slices for a burst of zest and onion rings as a crunchy delight. Enjoy this recipe of tandoori fish with your friends and family.