Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Chandigarh · Lunch

Tandoori Fish with Mint Chutney and Lemon Rice

Traditional 16. Tandoori Fish with Mint Chutney and Lemon Rice recipe

🧺 Ingredients

• Fish fillet (salmon or cod): 600g
• Yogurt: 100ml
• Ginger-garlic paste: 1.5 tbsp
• Red chilli powder: 1 tsp
• Turmeric: ½ tsp
• Lemon juice: 2 tbsp
• Oil: 2 tbsp
• Salt: to taste
• Green chillies: 2
• Fresh mint leaves: 100g
• Coriander leaves: 50g
• Green chillies: 2
• Ginger: ½ tbsp
• Lemon juice: 1 tbsp
• Salt: to taste
• Oil: ½ tbsp
• Basmati rice (cooked): 300g
• Lemon juice: 3 tbsp
• Mustard seeds: 1 tsp
• Oil: 2 tbsp
• Curry leaves: 6-8
• Turmeric: ¼ tsp
• Salt: to taste

👩‍🍳 How to make Tandoori Fish with Mint Chutney and Lemon Rice

1. Mix yogurt, ginger-garlic, red chilli, turmeric, lemon, salt, oil.
2. Coat fish fillets. Marinate 30 mins.
3. Preheat oven to 220°C. Bake for 15-18 mins until cooked through.
4. Flake should be opaque, internal temp 63°C.
5. Blend mint, coriander, green chillies, ginger until smooth paste.
6. Add lemon juice, salt, oil. Blend briefly.
7. Heat oil at 150°C. Add mustard seeds (crackle 15 seconds).
8. Add curry leaves, turmeric, cook 10 seconds.
9. Add cooked rice, lemon juice, salt. Toss gently.
10. ---

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