Fish Tandoori Recipe

Prepare fish

Pat fish fillets dry with paper towels. If fillets are thick (over 1 inch / 2.5 cm), make 2–3 shallow diagonal slashes on each side to help marinade penetrate. Season both sides lightly with 1/4 tsp salt and a pinch of black pepper.

Make marinade

In a medium bowl, whisk together yogurt, ginger-garlic paste, lemon juice, vegetable oil, mustard oil, garam masala, ground coriander, ground cumin, kashmiri red chili powder, hot red chili powder, turmeric, remaining salt, and black pepper until smooth. Stir in chopped cilantro, chopped mint (if using), and kasuri methi (crush between your palms as you add).

Marinate fish

Coat each fillet thoroughly with the marinade, pressing it into the slashes and both sides. Place marinated fillets in a single layer in a shallow dish or zip-top bag. Cover and refrigerate for at least 1 hour, ideally 3–4 hours. For best color and flavor, marinate up to 6 hours. Remove from fridge 20 minutes before cooking to come closer to room temperature.

Preheat grill or oven

If grilling: Preheat grill to medium-high (about 400°F / 200°C) and oil the grates. If using a broiler/oven: position the oven rack 6 inches (15 cm) from the broiler and preheat broiler to high, or preheat oven to 450°F (230°C) if baking on a sheet.

Prepare for cooking

Lightly oil a grilling basket, skewers, or a baking sheet lined with foil. If skewering, thread fillets gently or use thick wooden skewers soaked in water for 30 minutes to prevent burning.

Grill or broil the fish

Place marinated fillets on the hot grill or under the broiler. Cook 4–6 minutes per side depending on thickness (total 8–12 minutes). Fish is done when it flakes easily with a fork and internal temperature reaches 130–135°F (54–57°C) for moist texture (or 145°F / 63°C if you prefer fully firm). Avoid overcooking.

Baste for finish (optional)

During the last 1–2 minutes of cooking, brush fillets with melted butter or an extra 1/2 tsp oil for a glossy finish and extra flavor. If using a charcoal grill, brief exposure to direct flames will add char—watch carefully to prevent burning.

Transfer cooked fillets to a warm platter and let rest 2–3 minutes. Garnish with onion rings, lemon wedges, and cilantro sprigs. Serve hot with steamed basmati rice, naan, or a green salad.

Adjust seasoning at the table with additional lemon juice and salt if needed. Leftover tandoori fish keeps in the refrigerator up to 2 days; reheat gently to avoid drying.