Tandoori Fish Tikka

Ingredients

Fish fillets

1 pound (450g), boneless and skinless

Yogurt

1 cup

Lemon juice

2 tablespoons

Ginger-garlic paste

1 tablespoon

Tandoori masala

2 tablespoons

Red chili powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Salt

1 teaspoon

Oil

1 tablespoon (plus extra for drizzling)

Fresh coriander leaves

for garnish

Lemon wedges

for serving

Instructions

1. In a large mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, tandoori masala, red chili powder, turmeric powder, cumin powder, coriander powder, salt, and 1 tablespoon of oil. Mix well to create a smooth marinade.
2. Add the fish fillets to the marinade, ensuring each piece is thoroughly coated. Cover and let marinate in the refrigerator for at least 1 hour (or up to 4 hours for enhanced flavor).
3. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
4. Arrange the marinated fish fillets on the prepared baking tray. Drizzle a little oil over the top of the fillets to help them crisp up while cooking.
5. Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through (should flake easily with a fork) and slightly charred on the edges.
6. Once cooked, remove from the oven and garnish with fresh coriander leaves.
7. Serve hot with lemon wedges and your favorite mint chutney.