Tandoori Fish - 6 Masala Fish
Tandoori Masala Machli - 6
Maya Sen (Nani Maya)
Note from Mamta:This is another excellent fish recipe from our dear 'nani Maya', as she was affectionately known to my children. I have modified it slightly, to make it simpler.
You can make it as hot as you like, by adding additional chilli powder.
In pictures here, I have used salmon, but you can use any chunky. firm fish fillets. I have made it quite mild here, because of children in our family group, but you can adjust the heat to your taste.
Serves 6 as a main course dish, more for a buffet.
Edited and modified February 2020
600-700 gm. salmon or haddock or cod fillets. Pick chunky ones. If too thin, they are likely to break up during serving.
1 level tsp. turmeric
1 tsp. salt, adjust to taste
4 garlic cloves, peeled and crushed. I use a garlic press for this.
A sprinkle of chilli powder, adjust amount to taste
2-4 tsp. (depending upon how hot you want it) ground mustard or rai seeds or Colemans type of mustard powder or made mustard paste
Oven preheated to 200C or cooking oil, for pan frying
Juice of 1 lime
Optional: a few slices of lime or lemon for garnish
Cut fish in the size of portions you want.
Place in a bowl and add all marinade ingredients; crushed gralic salt, turmeric, chilli powder, mustard powder and garlic. mix gently to ensure that every piece is well coated. Leave for 30 minutes or longer. Can be lift overnight in a fridge.
Pre-heat oven to 200-220C/425F.
Place fish in an oven-proof dish or tray. I use a foil lined tray to save me washing up.
Cook for 10-12 minutes, until fish is cooked. It flakes to touch when ready.
Serve hot as part of an Indian meal or with salad or with chips and peas.