Smoky Tandoori Grilled Fish With Mint Chutney Recipe

Indian cuisine · 515 calories

Smoky Tandoori Grilled Fish with Mint Chutney recipe

About this recipe

Smoky Tandoori Grilled Fish with Mint Chutney is a burst of Indian flavors that’s perfect for a spicy snack. This protein-packed recipe features tender fish fillets marinated in a blend of tandoori masala, red chili powder, turmeric, and hung curd, then grilled to perfection for a smoky finish. The tangy mint chutney made with fresh mint, coriander leaves, garlic, and green chilies balances the spice beautifully, creating a refreshing contrast. With 36g of protein per serving, this dish is ideal for gym prep or a nourishing snack to maintain energy levels. Plus, its one-pan cooking technique makes it convenient and quick, ready in just 35 minutes. Whether you’re craving bold flavors or needing a satisfying post-workout bite, this dish is sure to delight. Serve it hot and enjoy the fusion of smoky, spicy, and refreshing elements!

Ingredients

  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 1 pack (450 g) Amul Curd Pouch
  • 250 ml Keya Lemon Juice
  • Pcs Droetker Tandoori Masala
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 500 ml Oil (For Frying)
  • 1 Bunch Mint Leaves (Pudina)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • - Rock Salt
  • 110 g Unpeeled Garlic Cloves

Instructions

  1. 1. Rinse the fish fillets and pat them dry with a clean kitchen towel.
  2. 2. Mix hung curd, lemon juice, tandoori masala, red chili powder, turmeric powder, and salt in a bowl to create the marinade.
  3. 3. Coat the fish fillets evenly with the marinade and let them sit for 20 minutes.
  4. 4. Heat a grill pan and brush it with vegetable oil to prevent sticking.
  5. 5. Grill the marinated fish fillets on medium heat for 3-4 minutes on each side until smoky and cooked through.
  6. 6. While the fish is grilling, blend mint leaves, coriander leaves, green chilies, garlic, rock salt, and water in a blender to make the mint chutney.
  7. 7. Transfer the grilled fish to a serving plate and drizzle some lemon juice over the top.
  8. 8. Serve the smoky tandoori grilled fish immediately with the refreshing mint chutney on the side.