Grilled Tandoori Fish With Masala Millet Salad Recipe

About this recipe

A mouthwatering grilled tandoori fish paired with a fragrant masala millet salad, blending Indian spices with a contemporary culinary flair.

Ingredients

• - Lemon Juice
• 55G The Whole Truth Peanut Millet Cocoa (55g)
• - Mustard Seeds
• 500 ml Water
• 25G Fisherman'S Friend Sugar Free Mouth Freshener - Lemon (25g)
• 20 g Turmeric Powder
• - Red Chilli
• 100g Garam Masala
• 500g Cucumber
• 250g Coriander
• 100 ml Olive Oil
• 50 g Black Pepper
• 10G Salt
• 20G Curry Leaves

Instructions

1. Step 1: In a mixing bowl, combine hung curd, turmeric powder, red chili powder, garam masala, lemon juice, ginger-garlic paste, and salt. Mix well to create the tandoori marinade.
2. Step 2: Coat the fish fillets evenly with the marinade and let them rest for 20 minutes.
3. Step 3: Heat a grill pan or an oven. Grill the marinated fish fillets for 5–7 minutes on each side until cooked and slightly charred. Remove and set aside.
4. Step 4: In a medium saucepan, add millet and 2 cups of water. Cook on medium heat until the water is absorbed and the millet is tender (15–20 minutes). Fluff with a fork and let cool slightly.
5. Step 5: In a small frying pan, heat 1 tbsp of olive oil, add mustard seeds, and let them splutter. Add curry leaves and sauté briefly. Pour this tempering over the cooked millet.
6. Step 6: In a mixing bowl, combine cooked millet, chopped cucumber, tomato, coriander leaves, remaining olive oil, black pepper, and salt. Toss well.
7. Step 7: Plate the grilled tandoori fish alongside the masala millet salad. Garnish with additional coriander leaves if desired.