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Tandoori Machi (Tandoori Fish Fry)

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Mom would never cook fish in the months with no R in it. So the months of May, June, July, and August were fishless months for us. She maintained that those were the monsoon months, and all the impurities from the land surface were washed by the torrential rain into the rivers, ponds, and lakes. This did not apply to deep sea fish, but since we did not get much of those in the areas we lived, she refused to buy any other fish.

I don’t know if that was true, but I never cooked fish during those months while in India. Now here in the USA, I buy frozen packs of fish from Costco so don’t hesitate to cook fish whenever I want.

Fish can be fixed in several different ways. One of the quick and easy ways to fix fish is Tandoori style. This can be grilled, pan fried, baked, or done in the air fryer. I prefer mine pan fried.

This is a tangy spicy fish dish coated with flavorful tandoori masala.

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Tandoori Machi (Tandoori Fish Fry)

Prep Time 15 minutes
Rest Time 20 minutes
Servings 4
A tangy, spicy fish dish coated with flavorful tandoori masala.  

Ingredients

  • 2-3 lbs boneless firm or semi-firm white fish (mahi mahi, cod, haddock, flounder, tilapia)
  • 2 Tbsp thick plain "hung" yogurt (see note)
  • 1 Tbsp garlic-ginger paste
  • ½ tsp chili powder or Kashmiri red chili powder (see note)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • ¼ tsp black pepper powder
  • ½ tsp garam masala
  • 1 tsp salt
  • 1 tsp lemon juice
  • 3 Tbsp cooking oil (for frying)

Garnish

  • 1 medium yellow or red onion (sliced fine)
  • 1 Tbsp fresh cilantro/green coriander leaves (chopped)
  • ½ tsp chaat masala (from an Indian grocery store—optional)
  • 1 lime/lemon (cut into wedges or slices)

Instructions 

To Prepare

  • If you are using frozen fish, be sure to defrost them overnight. Rinse the fish fillets and pat them dry. Slice them into thick two-inch slices. If they are thin fillets, leave them whole or cut them in half.  

To Marinade

  • In a bowl, mix the yogurt, ginger-garlic paste, salt, lemon juice, and spice powders, including a tablespoon of cooking oil. Blend well.
  • Place your sliced fish into the bowl and gently rub the paste all over the fish pieces until nicely coated. (I use food-handling plastic gloves to keep the fish smell off my hands!).
  • Cover the bowl with plastic wrap and keep in the refrigerator for at least 20-30 minutes.

To Cook

  • Remove the fish from the refrigerator.
  • Heat the remaining 2 tablespoons of oil in a high-rimmed skillet or frying pan over medium-high heat.  
  • Remove each piece of fish from the bowl, ensuring it is nicely coated with the marinade.
  • Place in the hot oil one at a time. Do not overcrowd. You can fix it in batches.
  • Save any remaining leftover marinade and add the onions to them. There should be very little marinade but enough for a light coating. You can even use them without the marinade.
  • Fry the fish on each side for 3-4 minutes until golden.
  • Place the fried fish on a paper towel to drain.
  • Add the sliced marinated onions to the hot pan. There should be enough oil to lightly sauté the onions until they are translucent. Drain on a paper towel.   
  • Serve fish on a platter.
  • Sprinkle some chaat masala over the fish (optional).
  • Garnish with the sautéed onions. You can also use raw onions or garnish with lemon slices and cilantro. Any chutney will pair well with it.
  • Serve with naan or any kind of flat bread. It goes well with a rice pilaf.

Notes

1. Kashmiri red chili powder is milder than red chili powder and imparts a deeper red color. A bit more heat than paprika but milder than cayenne.
2. You can use plain Greek yogurt or regular plain full fat yogurt that is strained to get rid of any whey. This is called hung yogurt and prevents the rest of the masala from becoming too runny.
3. Depending on the type and thickness of the fish you are using, the internal temperature of the fish should vary between 135 to 145 degrees F. Just make sure the center doesn't remain raw. 
4. You can bake the fish in the oven at 350 degrees for 10-12 minutes or place it in the Air Fryer for 8-10 minutes.
5. You can also fix fish tacos with them.
Course: Main Course
Cuisine: Indian
Keyword: fish, tandoori

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In Gluten Free

Masala Fish Fillets (Spiced Fried Fish Fillets)

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My brother is visiting us from the United States. It has been nearly ten years since he left, so I am determined to fix him all the Indian dishes he loves. My husband is teaching at the Institute of Defense Management in Trimulgherry, a part of the military cantonment near the ancient twin cities of Hyderabad and Secunderabad.

Built on the Deccan Plateau in south-central India, the cities are now a huge metropolis. We live in the cantonment area, but I am driving on the Tank Bunk Road to the local fishers at Hussain Sagar Lake. The Tank Bund Road links the two cities. It is my go-to place for fish, as the fish retailers hawk their catch along the roadside curb during the late afternoon. The fish are wrapped in gunny sackcloth and kept in iceboxes to keep them fresh.

My favorite is the silver pomfret which is most common and found abundantly in the seas of the Indo-Pacific area and all along the coast of the Indian subcontinent. Different species of the fish (family Bramidae) are also found in the Atlantic and Pacific. I buy pomfret because I know it did not come from the lake’s murky waters.

There are, of course, many varieties of river and sea fish, but today I choose pomfret. I always have it cooked as soon as I get home, as I do not want to risk refrigerating it. No matter how much I get, by the time we finish eating it is all gone!

I check out the fish to see if they are fresh. The eyes seem clear, and the skin bounces back when pressed. The gills are also moist and reddish. Most importantly, no pongy, fishy smell, just the regular smell of fish.

My favorite fishmonger is there, so I don’t have to haggle back and forth over price. I pick two good fish and have him clean and prep them whole for me. When I get home, my cook will wash them well and slice them into fillets.

I plan to fix Masala Fish Fillets using one of my mama’s recipes. It is a simple recipe, flavorful and tangy with the use of masalas and vinegar.

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Masala Fish Fillets (Spiced Fried Fish Fillets)

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
A simple recipe, flavorful and tangy with the use of masalas (spices) and vinegar.    

Ingredients

  • 1 lb fish fillets (any fish that is good for frying like cod, halibut, tilapia, catfish, or king mackerel    )
  • 1 tbsp garlic paste
  • 1   tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp chili powder (or to your taste)
  • ¾ tsp salt
  • ¼ cup vinegar (malt or distilled, or lime/lemon juice)
  • ½ tbsp chickpea flour (besan) (or cornstarch)
  • 3-4 tbsp cooking oil

Instructions 

  • Wash the fish well and pat dry. Place in a wide bowl and rub the fillets with the chickpea flour.
  • Blend the spices, garlic paste, and vinegar. Coat the fish slices well and marinate for at least 15 minutes.
  • Heat oil in a heavy-bottomed frying pan large enough to accommodate the number of fillets you are frying.
  • When the oil is well heated, carefully lower the fish slices into the oil. If you have any masala left over, brush or spoon it over the fillet. Let cook for 7-10 minutes, and then carefully turn the fillet over and fry the other side for another 6-7 minutes or till nicely cooked, and the fish starts to flake.

Notes

Serve garnished with lemon wedges.
Goes well with any kind of pilaf, fries, or a wrap.     
Course: Main Course
Cuisine: Indian
Keyword: fish, spicy, fried
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