Tandoori Machi (Tandoori Fish Fry)
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.
