Description

Ingredients

• 🐟 Firm fish fillets (cod/halibut/snapper/kingfish), 3–4 cm chunks: 700 g (1.5 lb) seafood Original: 🐟 Firm fish fillets (cod/halibut/snapper/kingfish), 3–4 cm chunks: 700 g (1.5 lb)
• 🍋 Lemon juice: 20 ml (4 tsp / 0.68 fl oz) Original: 🍋 Lemon juice: 20 ml (4 tsp / 0.68 fl oz)
• 🧂 Salt: 1 tsp (6 g / 0.21 oz) Original: 🧂 Salt: 1 tsp (6 g / 0.21 oz)
• Tandoori marinade
• 🥛 Thick yogurt (Greek/hung curd): 150 g (⅔ cup / 5.3 oz) dairy Original: 🥛 Thick yogurt (Greek/hung curd): 150 g (⅔ cup / 5.3 oz)
• 🫚 Ginger–garlic paste: 20 g (1 tbsp + 1 tsp / 0.7 oz) Original: 🫚 Ginger–garlic paste: 20 g (1 tbsp + 1 tsp / 0.7 oz)
• 🌶 Kashmiri chili powder (mild, color): 2 tsp (6 g / 0.21 oz) Original: 🌶 Kashmiri chili powder (mild, color): 2 tsp (6 g / 0.21 oz)
• 🌕 Turmeric: ¼ tsp (0.8 g) Original: 🌕 Turmeric: ¼ tsp (0.8 g)
• 🌿 Ground coriander: 1 tsp (3 g) Original: 🌿 Ground coriander: 1 tsp (3 g)
• 🌱 Cumin powder: 1 tsp (3 g) Original: 🌱 Cumin powder: 1 tsp (3 g)
• 🌿 Garam masala: ½ tsp (1.5 g) Original: 🌿 Garam masala: ½ tsp (1.5 g)
• 🧈 Mustard oil or neutral oil: 1 tbsp (15 ml / 0.5 fl oz) Original: 🧈 Mustard oil or neutral oil: 1 tbsp (15 ml / 0.5 fl oz)
• 🧂 Salt: ½ tsp (3 g) Original: 🧂 Salt: ½ tsp (3 g)
• 🪵 Skewers (optional), soaked 15 min Original: 🪵 Skewers (optional), soaked 15 min

Preparation

• Marinate: Pat-dry 🐟 fish. Toss with 🍋 lemon + 🧂 salt. Whisk marinade smooth; coat fish. Rest 15–30 min (fridge).
• Arrange: Thread on skewers or place on a lined rack over a tray.
• Roast: Preheat oven to 230 °C / 450 °F (grill HIGH). Roast 10–12 min, turning once, until just cooked.
• Char & finish: Broil 1–2 min for light char. Rest 2 min; brush with a touch of 🧈 oil/ghee. Serve with lemon wedges + Mint–Coriander Chutney.

Total Time

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