Tandoori Grilled Fish With Mint Coconut Chutney Recipe

Indian cuisine · 348 calories

Tandoori Grilled Fish with Mint Coconut Chutney recipe

About this recipe

Tandoori Grilled Fish with Mint-Coconut Chutney is an irresistible combination of bold Indian flavors and refreshing sides. Marinated fish fillets are air-fried to perfection using a blend of yogurt, tandoori spices, and a touch of oil, resulting in a smoky and aromatic dish that’s both healthy and satisfying. The mint-coconut chutney, freshly made with vibrant mint leaves, grated coconut, and green chilies, offers a cooling contrast to the spicy fish. With 19 grams of protein per serving, this dish is perfect for dinner, designed to fuel your body while tantalizing your taste buds. Ideal for family meals, this recipe is ready in just 35 minutes, making it a quick yet impressive addition to your dinner rotation. Pair it with your favorite sides or enjoy it solo for a light yet fulfilling experience.

Ingredients

  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 1 Bunch Mint Leaves (Pudina)
  • 1 piece Coconut
  • 100 g Milky Mist Skyr High Protein Plain Yogurt
  • 250 ml Keya Lemon Juice
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • - Coriander Powder
  • 50 g Everest Cumin Powder
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 200 ml Mustard Oil
  • medium Chilli Green Long
  • - Rock Salt

Instructions

  1. 1. Wash the fish fillets thoroughly and pat them dry using kitchen towels.
  2. 2. In a mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, turmeric, red chili powder, coriander powder, cumin powder, garam masala, and salt.
  3. 3. Add a tablespoon of oil to the marinade and mix well until smooth and uniform.
  4. 4. Coat the fish fillets evenly with the marinade and refrigerate for 20 minutes.
  5. 5. Preheat the air fryer to 180°C for 5 minutes while the fish marinates.
  6. 6. Place the marinated fish fillets in the air fryer basket, ensuring they do not overlap.
  7. 7. Air fry the fish at 180°C for 15 minutes, flipping them halfway through for even cooking.
  8. 8. Meanwhile, prepare the mint-coconut chutney by blending mint leaves, grated coconut, green chilies, rock salt, lemon juice, and water until smooth.
  9. 9. Adjust the chutney consistency by adding a bit more water if necessary, and set it aside.
  10. 10. Once the fish is cooked, carefully remove it from the air fryer using tongs.
  11. 11. Arrange the grilled fish fillets on a serving platter and drizzle some fresh lemon juice on top.
  12. 12. Serve the tandoori grilled fish hot with the mint-coconut chutney on the side.