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By Chef Chandan Prajapati

Tandoori Surmai / Kingfish

INGREDIENTS

Surmai whole or Kingfish – 1 large

Ginger garlic paste – 100 gm

Mustard oil – 50 ml

Coriander powder – 1 tbsp

Red chilly powder - 1 tbap

Cumin powder – 1 tbsp

Hung Curd – 100 gm

Salt to taste

Lemon juice – 2 tbsp

 METHOD

1.       Clean the Surmai fish off its shell and internal organs. Rinse under cold running water. Pat dry with a clean cloth and put a cut mark across the Surmai fish in parallel pattern to absorb the marination.

2.       Now marinate the fish with ginger garlic paste, mustard oil, coriander powder, red chilly powder, cumin powder, hung curd, salt and lemon juice. Keep the marinated fish in the fridge for at least 1 hour.

3.       Take out the fish from the fridge and put the skewer through the mouth passing through the entire length of the body and passing out through the tail. Do the same with another skewer parallel to the first one. This step should be done very delicately as the fish may break. Next put the fish in the tandoor and cook by rotating frequently till the fish is cooked. Baste the fish with butter often to prevent the fish from over drying.

4.       Remove from the tandoor and place in a tray and remove the skewers gently. Garnish the sides and the fish is ready to be served. Alternatively the fish can also be cooked in the oven.

 

 

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