Tandoori Fish

Tandoori fish is not a traditional tandoori recipe as fish was hard to come by in the Punjab. Recently however it has become a delicacy. Practically any type of fish can be used, mackerel, salmon, trout, swordfish, cod or even shellfish is good.

The marinade used for this tandoori fish dish is the same as used for tandoori chicken and lamb but with 3 less garlic cloves.

Traditionally, tandoori dishes are cooked in a clay oven called a tandoor. You can achieve an authentic flavor with this tandoori fish dish using your own barbecue grill.


Serves: 6

Preparation time: 10 minutes

Marinating time: 24 hours

Cooking time: 15 minutes

  • 3 pound (1450g) of filleted fish
  • 4 tablespoons of lime or lemon juice
  • 1 teaspoon of salt


  • 9 fl oz (265ml) of yoghurt
  • 3 tablespoons of mustard oil
  • 6 cloves of garlic, crushed
  • 1.5 teaspoons of salt
  • 2.5 teaspoons of paprika
  • 2.5 teaspoons of ground coriander
  • 2.5 teaspoons of ground cumin
  • 1.5 teaspoons of ground ginger
  • 0.5 teaspoons of food coloring powder (red, orange or yellow)

1. Lightly slash the fillets with the sharp point of a knife. Place in a shallow dish pour on the lemon or lime juice, and salt. Leave for about 15 minutes.

2. Cook over medium hot coals for about 10 to 15 minutes. Skin side down.

4. Serve on a bed of lettuce and onion rings with a wedge of lemon. Accompanied with

naan bread and tandoori chutney.

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