Tandoori Fish With Mint Chutney Recipe

Indian cuisine · 240 calories

Tandoori Fish with Mint Chutney recipe

About this recipe

Tandoori Fish with Mint Chutney is a classic Indian dish that combines the vibrant flavors of spice-marinated fish with a refreshing mint dip. Perfect for dinner, this recipe is both quick and easy to prepare. The fish is marinated in a mix of hung curd, aromatic spices like turmeric, red chili, and garam masala, then grilled to perfection on a stovetop griddle. Served alongside a chutney made from fresh mint, coriander, and green chilies, it creates a perfect balance of bold and fresh flavors. Packed with 34g of protein, this meal is ideal for supporting muscle health while staying light and satisfying. Whether you’re craving something flavorful or looking for a protein-packed dinner option, this recipe fits the bill. Impress your taste buds and indulge in a restaurant-quality dish from the comfort of your kitchen!

Ingredients

  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 1 pack (450 g) Amul Curd Pouch
  • 250 ml Keya Lemon Juice
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • 200 ml Mustard Oil
  • 1 Bunch Mint Leaves (Pudina)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 50 g Everest Cumin Powder
  • 100G Sur Black Salt

Instructions

  1. 1. Wash the fish fillets thoroughly and pat them dry with a kitchen towel.
  2. 2. In a bowl, mix hung curd, lemon juice, ginger garlic paste, turmeric powder, red chili powder, garam masala, salt, and mustard oil.
  3. 3. Marinate the fish fillets in the spice mixture and let them rest for 20 minutes.
  4. 4. Preheat a stovetop griddle or tawa on medium heat and grease it lightly with mustard oil.
  5. 5. Place the marinated fish fillets on the hot griddle and cook for 3-4 minutes on each side until golden and fully cooked.
  6. 6. Remove the fish from the griddle and set aside while preparing the mint chutney.
  7. 7. Blend fresh mint leaves, coriander leaves, green chilies, cumin powder, black salt, and a splash of water to form a smooth chutney.
  8. 8. Adjust the consistency of the chutney by adding more water if needed, and check seasoning.
  9. 9. Serve the tandoori fish hot with the mint chutney as a dipping sauce.