Tandoori Fish - 2, Fish with Carom Seeds
Tandoori Machli - 2, Ajwaini
This dish is gently flavoured with carom seeds and saffron. It taste good when well marinated. So, prepare it in the morning for serving in the evening.
500 gm. firm, chunky fish fillets, like cod or haddock or even cat fish. For a buffet, remove skin and cut into 2 inch pieces.
Juice of 1 lemon or 2 tbsp. vinegar
1 tsp. carom seeds or ajwain
1/2 tsp. coarsely ground black peppers,
A large pinch of chilli powder
A large pinch of turmeric powder (just enough to give a hint of colour and flavour)
A good pinch (1/4 tsp.) saffron strands, soaked in 2 tsp of warm water or milk
1-2 tbsp. olive oil
2-3 cloves of garlic, peeled and finely grated or crushed (optional)
1 tsp. Chat Masala
Salt to taste. Rock salt is good. Add after tasting the marinade. Remember, chat masala also has salt.
For serving (optional):
4-5 green chillies, sliced length-ways
1 small red onion, thinly sliced
A few sprigs of dill (soa or suva in Hindi)
A few slices of lemon
Wash and pat dry fish fillets with a kitchen towel.
Cut into single portion size cubes. Size is your own preference. Leave them full, if they are small fillets.
Prick fillets with a fork. This helps to absorb the marinade.
Mix all ingredients for marinade in a bowl, add fish and gently turn over a few times to coat the fish well on all sides. Leave it in the fridge, in an airtight container, for a few hours or overnight.
Place fish pieces on an oven-proof, well greased dish and bake uncovered in a hot oven at 200 C or 400 F, for 10-15 minutes. Fish should flake when touched gently with a knife. Make sure not to overcook it.
Serve hot, garnished with sliced green chillies, a slice or wedge of lemon, red onion rings, and a sprig of dill (Soa saag). You can serve it with any vegetables of choice or rice pilaf/pulao.
A firm fish can also be cooked on skewers, in a hot oven or tandoor or on a BBQ. If you have none of these, it can be cooked in a heavy skillet or frying pan