Tandoori Spice Grilled Sturgeon recipe served on a plate, by Boom + Batten Restaurant & Cafe
Sep 24 2026
Restaurants›Boom + Batten Restaurant & Cafe›Tandoori Spice Grilled Sturgeon Recipe

Tandoori Spice Grilled Sturgeon Recipe

Inspired by Boom + Batten Restaurant & Cafe
Time1h
Serves4

Beluga lentil daal, yogurt, cucumber + mint

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Ingredients

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For the Tandoori Spice Marinade

For the Grilled Sturgeon

For the Beluga Lentil Daal

For the Yogurt Sauce

Method

Preparation and Marinating

  1. 1

    Marinate the Sturgeon

    In a bowl, mix yogurt, tandoori spice mix, lemon juice, minced garlic, grated ginger, and salt. Add the sturgeon fillets to the marinade and coat well. Cover and refrigerate for at least 1 hour.

Cooking the Lentil Daal

  1. 2

    Cook the Lentils

    In a pot, combine beluga lentils and water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until lentils are tender. Drain any excess water.

  2. 3

    Sauté the Aromatics

    In a separate pan, heat some oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic, grated ginger, cumin, turmeric, and salt. Cook for another 2-3 minutes.

  3. 4

    Combine Lentils and Spices

    Add the cooked lentils to the sautéed mixture and stir to combine. Cook for an additional 5 minutes, then stir in chopped cilantro.

Grilling the Sturgeon

  1. 5

    Grill the Sturgeon

    Preheat the grill to medium-high heat. Grill marinated sturgeon fillets for about 4-5 minutes on each side or until fully cooked and flaky.

Making the Yogurt Sauce

  1. 6

    Prepare the Yogurt Sauce

    In a bowl, mix plain yogurt, grated cucumber, chopped mint, and salt to taste. Stir until well combined.

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