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.
Tandoori Machi (Tandoori Fish Fry)
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
