TANDOORI
FISH & A CUCUMBER SALAD
Tender cod marinated in ginger, garlic, spices, and lime, then roasted until nice and toasty. Topped with a coconut milk pan sauce and served with a mint and cucumber salad.
Servings: 4| Total Time : 30 minutes
Tandoori Fish
Yield: 4
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
Ingredients
Fish
- 2 tsp chilli powder (adjust to taste)
- ¼ tsp turmeric
- 1 tsp garam masala
- ½ tsp salt
- 1 tbsp garlic paste
- ½ tbsp ginger paste
- Juice of one and a half limes
- 1-2 tbsp white vinegar
- 1 ½ lb fish, cut into 4-5 even pieces
- 2 green chillis
- 2 tbsp oil
Cucumber Salad
- 3 Persian cucumbers, shaved into lengthwise ribbons
- 1 Thai chilli, finely minced (optional)
- ⅓ cup mint, thinly sliced
- Pinch of salt
- 1 tbsp white wine vinegar
Instructions
- In a bowl, mix together 2 tsp chilli powder (adjust to taste), ¼ tsp turmeric, 1 tsp garam masala, ½ tsp salt, 1/2 tbsp finely minced garlic, ½ tbsp finely minced ginger, and the juice of 1 lime. Add enough vinegar to turn the mixture into a loose paste (about 1-2 tbsp).
- Pat the cod dry with a paper towel and rub the marinade onto all sides. Pat in any loose ginger and garlic onto the top of the fish. Let this marinate for up to 30 minutes.
- Preheat your oven to 400 F. Add 1 tbsp oil to the bottom of an oven proof pan. Place the cod onto the pan and bake for 10-13 minutes, or until the cod is fully cooked.
- Make the cucumber salad by combining the cucumbers, mint, chilli (optional) and white wine vinegar in a bowl. Toss with salt right before serving.
- Remove the cod to a plate, and heat the skillet over a medium flame. Mix in ⅓ cup full fat coconut milk. Once the sauce has thickened slightly, cut the heat. Add salt to taste (if needed) and squeeze in the juice of ½ a lime.
- Pour over the cod and serve hot.