Tandoori Fish

Ingredients

Lemon wedges

4-5 for garnish

Fresh cilantro

a handful, chopped

Vegetable oil

2 tablespoons

Salt

1 teaspoon

Coriander powder

1 teaspoon

Cumin powder

1 teaspoon

Red chili powder

1/2 teaspoon

Turmeric powder

1/2 teaspoon

Tandoori masala

2 tablespoons

Ginger-garlic paste

1 tablespoon

Lemon juice

2 tablespoons

Yogurt

1 cup

Fish fillets

4 (6-ounce each)

Instructions

1. In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, tandoori masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt to make the marinade.
2. Add the fish fillets to the marinade, ensuring they are well-coated on all sides. Cover the bowl and let the fish marinate in the refrigerator for at least 1 hour, or up to overnight for a deeper flavor.
3. Preheat the grill or tandoor oven to medium-high heat. If using a grill, clean and oil the grill grates to prevent the fish from sticking.
4. Place the marinated fish fillets on the grill or in the tandoor and cook for about 6-8 minutes on each side, or until the fish is fully cooked and has a charred exterior. The fish should reach an internal temperature of 145°F (63°C).
5. Remove the fish from the grill or tandoor and garnish with fresh chopped cilantro.
6. Serve hot with lemon wedges on the side, encouraging guests to squeeze the fresh lemon over the fish for an extra burst of tangy flavor.