Tandoori Spiced Fish Fingers With Minty Dip Recipe

About this recipe

Looking for a quick and flavorful snack idea? Try these Tandoori-Spiced Fish Fingers with Minty Dip! This crispy and perfectly spiced dish is a protein-rich delight that combines the bold, smoky flavors of tandoori masala with the zesty freshness of mint and coriander. The fish is marinated in a mixture of rice and chickpea flours with vibrant Indian spices, then shallow-fried to golden perfection. Accompanied by a creamy coconut-based mint dip, these fish fingers are not only delicious but also packed with nutrients. Perfect for a mid-day pick-me-up or a light evening snack, this dish is easy to prepare in just 30 minutes and serves two. Whether you're in the mood for something comforting or want to impress guests with an Indian-inspired treat, this recipe is a versatile winner for any occasion.

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• Pcs Droetker Tandoori Masala
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 250 ml Keya Lemon Juice
• 1 Bunch Mint Leaves (Pudina)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• 250 ml Real Thai Unsweetened Coconut Milk
• 500 ml Oil (For Frying)

Instructions

1. 1. Rinse and pat dry the fish fillets, then cut them into finger-sized strips.
2. 2. In a bowl, mix rice flour, chickpea flour, tandoori masala, turmeric, red chili powder, and salt.
3. 3. Drizzle lemon juice over the fish strips and coat them well with the prepared spice-flour mixture.
4. 4. Heat vegetable oil in a non-stick pan over medium heat until hot.
5. 5. Shallow-fry the coated fish fingers in batches, cooking for 3-4 minutes on each side until golden and crispy.
6. 6. Remove the fish fingers and place them on a paper towel to drain excess oil.
7. 7. For the mint dip, blend mint leaves, coriander leaves, green chili, coconut milk, and a pinch of salt until smooth.
8. 8. Transfer the dip to a small bowl and chill it in the refrigerator for 5 minutes.
9. 9. Serve the hot fish fingers with the refreshing mint dip on the side for dipping.