Tandoori Fish With Mint Yogurt Dip Recipe

About this recipe

This Tandoori Fish with Mint Yogurt Dip recipe is a delightful vegetarian twist on a classic Indian favorite. Instead of , we use flavorful and firm paneer slices, marinated in a robust mix of spices and yogurt, then grilled to perfection. Paired with a refreshing mint yogurt dip, this dish is perfect for family gatherings or a cozy meal at home. The smoky, tangy flavors of the tandoori paneer beautifully complement the cool, creamy dip, making it an irresistible combination. It’s a wholesome, diabetic-friendly recipe that brings together the vibrant flavors of Indian cuisine in a vegetarian-friendly way.

Ingredients

• 1 kg Fish Fillets
• 100 g Salt
• medium Chilli Green Long
• 200 ml Mustard Oil
• - Coriander Powder
• 20 g Turmeric Powder
• 50g Everest Garam Masala
• 50 g Cumin Powder
• 50 g Asafoetida Powder
• 100 g Coriander Leaves
• 200 g Dahi
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 1Bunch Pudina

Instructions

1. Step 1: Begin by preparing the marinade. In a mixing bowl, combine dahi (yogurt), mustard oil, asafoetida powder, coriander powder, cumin powder, Everest garam masala, red chili powder, turmeric powder, lemon juice concentrate, and salt. Mix thoroughly until smooth and well combined.
2. Step 2: Cut the Fish into thick slices or cubes, ensuring they are uniform in size for even cooking.
3. Step 3: Add the Fish pieces to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap or a lid and let it marinate for 20 minutes at room temperature.
4. Step 4: While the fish is marinating, prepare the mint yogurt dip. Finely chop the coriander leaves and pudina (mint). Set aside.
5. Step 5: In a separate bowl, whisk dahi (yogurt) until smooth. Stir in the chopped coriander leaves, pudina, a pinch of salt, and a small amount of asafoetida powder. Mix well and refrigerate until ready to serve.
6. Step 6: Preheat a grill, tandoor, or oven to medium-high heat. If using an oven, set it to 200°C (400°F).
7. Step 7: Thread the marinated fish pieces onto skewers, ensuring they are spaced evenly. If not using skewers, place the fish directly on a baking tray or grill.
8. Step 8: Cook the fish for 10-12 minutes, turning occasionally to ensure even cooking. Brush lightly with mustard oil halfway through for extra flavor and moisture.
9. Step 9: While the fish is cooking, slice the green chili long into thin strips for garnishing. fish
10. Step 10: Remove the fish from the grill or oven once lightly charred and cooked through. Let it rest for 2 minutes.
11. Step 11: Arrange the tandoori fish on a serving plate. Garnish with sliced green chili and a sprinkle of fresh coriander leaves.
12. Step 12: Serve the tandoori fish hot alongside the chilled mint yogurt dip.