Fish tandoori, or tandoori fish, is fish marinated in a mixture of yoghurt and spices, then seared at a very high temperature. Its slightly charred orange crust hides flesh that stays tender.
In this article, discover what tandoor cooking is, which fish suit it, the two stages of the marinade, the key steps for cooking it at home and the ways to serve it.
On this page: The tandoor · Which fish? · The marinade · Cooking at home · How to serve it · 3-question quiz
What is tandoori cooking?
The tandoor is a cylindrical clay oven heated with charcoal, widespread in Punjab and across the north of the Indian subcontinent. It reaches very high temperatures: food cooks quickly, seared by the heat of the walls and the embers.
The same oven is used to bake breads such as naan and to cook yoghurt-marinated dishes such as paneer tikka. The word « tandoori » refers to anything cooked in it.
Which fish to choose?
Fierce heat calls for firm flesh that does not fall apart on the skewer or the grill.
| Type of fish | Advantage | Watch out for |
|---|---|---|
| Firm-fleshed fish, in thick fillets or cubes | Holds together well when cooked | Cut pieces of an even size |
| Medium-sized whole fish | A striking presentation | Score the skin so the marinade can penetrate |
| Fish with fine, delicate flesh | A delicate flavour | May fall apart: cooking in a parcel is a better choice |
A two-stage marinade
- First stage: lemon juice, salt, ginger and garlic. This short first marinade seasons the flesh and firms it up.
- Second stage: thick yoghurt, spices and a little oil. The yoghurt protects the fish from the heat and gives the golden crust.
- The spices: Kashmiri chilli for colour, garam masala, cumin, turmeric, and often ajwain seeds, which go well with fish.
Because fish is more delicate than meat, the yoghurt marinade is kept short: from a few dozen minutes to a few hours is enough.
Cooking at home
Without a tandoor, very high heat gets you close to the desired effect:
- In the oven: on the hottest setting, then a few moments under the grill to colour.
- On the barbecue: over very hot embers, on an oiled grill.
- In a pan: a very hot cast-iron pan, for small pieces.
- Basting: a little ghee or oil at the end of cooking adds shine.
The fish is cooked when its flesh turns opaque and flakes easily.
How to serve it
Fish tandoori is served hot, with onion rings, lemon, a green mint chutney and bread or rice. To place the dish within the diversity of regional cuisines, read our article on Indian cuisine, or discover another Indian classic, aalu paneer.
Test your knowledge
Three questions to recap the essentials. Your answers are not saved.
Indian flavours in Isoraka
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