Tandoori Fish is a traditional Indian recipe for a classic dish of fish cooked in a tandoori sauce, made as an Indian restaurant would make it. The full recipe is presented here and I hope you enjoy this classic Indian version of: Tandoori Fish.
For this dish any firm white fish will do (cod, haddock, hoki, skate for example). Cut the fish into cubes of about 2.5cm a side. Add the marinade to a bowl and place the fish pieces in this, ensuring that they are all coated. Cover with clingfilm and refrigerate for a minimum of 6 hours (12 to 18 hours is best).
When ready pre-heat your oven to at least 220°C (400°F) then shake-off the excess marinade from the fish and place on a wire rack insert into a roasting tin and bake near the top of your oven for about seven to eight minutes.
Serve immediately with lemon wedges and a yoghurt mint sauce.
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