Ingredient |
|
| Fish fillets | 500 gm |
| Chopped fresh ginger(Adrakh) | 1 table spoon |
| Cloves garlic(Lasan) | 4 |
| Vinegar | 3-4 tea spoon |
| Salt | To Taste |
| Coriander seeds(dhania) | 1 table spoon |
| Cumins seeds(jeera) | 1 table spoon |
| Red chilli (lal Mirch) | 1 tea spoon |
| Mustard oil | 1/2 cup |
Method
- 1. Blend together ginger, garlic, vinegar, salt, coriander, cumin and oil in the blender to form a fine paste.
- 2. Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
- 3. Place the marinated fish pieces on the tray and grill for about 8-10 minutes.
- 4. Turnover and grill for about 5-6 minutes again.
- 5. Keep a constant check. Grilling time may vary depending on the thickness of fish pieces.
- 6. Serve the tandoori fish hot with your favorite chutney.
- Recipe Type : Grill cook, Microwave Oven Cooking
I loved the suggestion of wine or bread. I arleady practice the other restaurant rules, but I have one other suggestion. Restaurant dinners are nearly always large enough for at least 2 meals. I will often ask for a take-home box WITH my meal and put at least half of my meal in the box BEFORE I eat. This works on the road, too, if you have a cooler and hotel room with a microwave.