Tandoori Fish Recipe

Prepare fish

Rinse the fish fillets and pat them dry with paper towels. If fillets are thick (more than 2 cm), make 2–3 diagonal shallow slits across each fillet to help the marinade penetrate.

Make marinade

In a large bowl, whisk together yogurt, ginger-garlic paste, lemon juice, vegetable oil, tandoori masala, red chili powder, ground cumin, ground coriander, turmeric, salt, black pepper, kasuri methi, and red food color (if using). Taste a small dollop of the marinade and adjust salt or spice level as needed.

Marinate fish

Coat each fish fillet thoroughly with the marinade, making sure marinade gets into the slits. Place the coated fillets on a tray or in an airtight container in a single layer. Cover and refrigerate for at least 2 hours; preferably 4–6 hours or overnight for best flavor. If short on time, allow at least 30–45 minutes.

Preheat

Preheat your oven to 220°C (430°F). If using a grill (charcoal or gas) preheat to medium-high and oil the grates. If using a stovetop grill pan, heat it over medium-high heat and lightly oil.

Arrange fish

Line a baking sheet with foil and place a wire rack on top (optional). Arrange marinated fillets on the rack or directly on the foil if you don't have a rack. Reserve any leftover marinade for basting (discard if it has touched raw fish).

Cook (oven method)

Place the tray on the middle rack of the preheated oven. Bake for 10–12 minutes, then baste the tops with melted butter or oil and broil/grill for an additional 2–3 minutes until edges are slightly charred and fish flakes easily with a fork. Total cook time will vary by thickness (about 12–15 minutes total for 1–1.5 cm thick fillets).

Cook (grill or stovetop method)

If grilling, oil the grill grates and place fillets skin-side down (if skin-on). Cook for 4–6 minutes per side depending on thickness, basting occasionally with butter or oil, until cooked through and lightly charred. For stovetop grill pan, cook 3–5 minutes per side on medium-high heat. Avoid flipping too often—one flip is preferable.

Check doneness

Fish is done when it flakes easily with a fork and has an opaque center. Internal temperature should reach 63°C (145°F) when checked with a probe thermometer in the thickest part.

Transfer cooked tandoori fish to a serving platter. Sprinkle chopped cilantro over the fillets, add sliced onions and lemon wedges around the fish. Optionally drizzle a little melted butter or a squeeze of lemon juice over the top before serving.

Serve hot as a starter or with naan, pulao, or a simple salad for a main course.