Pakistani Tandoori-Style Fish Recipe

Name: Pakistani Tandoori-Style Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons very finely grated peeled fresh ginger; 1 teaspoon finely crushed garlic; 1 teaspoon ground cumin; 1 teaspoon dried thyme (if ajowan seeds are available, use 1/4 teaspoon); 1/4 teaspoon freshly ground black pepper; 1/41/2 teaspoon cayenne pepper; 1 teaspoon nice red paprika; 1/2 teaspoon garam masala, preferably homemade (see page 285); 1/4 teaspoon ground turmeric; 1 tablespoon lemon juice; 1/4 teaspoon sugar; 3/4 teaspoon salt; 11 1/4-pound fillet of Spanish mackerel or mackerel, cut crossways into 3-inch pieces; 2 tablespoons olive or canola oil

Servings: persons

2 teaspoons very finely grated peeled fresh ginger
1 teaspoon finely crushed garlic
1 teaspoon ground cumin
1 teaspoon dried thyme (if ajowan seeds are available, use 1/4 teaspoon)
1/4 teaspoon freshly ground black pepper
1/41/2 teaspoon cayenne pepper
1 teaspoon nice red paprika
1/2 teaspoon garam masala, preferably homemade (see page 285)
1/4 teaspoon ground turmeric
1 tablespoon lemon juice
1/4 teaspoon sugar
3/4 teaspoon salt
11 1/4-pound fillet of Spanish mackerel or mackerel, cut crossways into 3-inch pieces
2 tablespoons olive or canola oil

1
Mix together in a small bowl the ginger, garlic, cumin, thyme, black pepper, cayenne, paprika, garam masala, turmeric, lemon juice, sugar, and salt.
2
Put this paste on both sides of the fish piecesit will adhere better to the fleshy sideand set aside for 30 minutes.
3
Put 1 tablespoon of the oil in a nonstick frying pan and set on medium-high heat.
4
When hot, put in half of the fish pieces, flesh side down, and cook about 2 minutes or until nicely browned.
5
Turn over and brown the skin side for another 2 minutes.
6
Remove to a dish and leave in warm place.
7
Quickly wipe the pan out with a paper towel, put in the remaining 1 tablespoon oil, and cook the rest of the fish the same way.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons very finely grated peeled fresh ginger, 1 teaspoon finely crushed garlic, 1 teaspoon ground cumin, 1 teaspoon dried thyme (if ajowan seeds are available, use 1/4 teaspoon), and more.

Yes, Pakistani Tandoori-Style Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pakistani Tandoori-Style Fish

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