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Tandoori Red Snapper

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  1. Seafood
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photo by Meetu koli

INGREDIENTS
1 pieces lemon
lemon Lemon grows on a small evergreen tree native to Asia. It is a big, yellow color fruit with a juicy flesh. Lemon has a sour taste and is easily available everywhere. It is used in both sweet and savory dishes to add tangy flavor. Even the skin is used...
  • Sal
  • nimboo
    ( नींबू)
For The Marinade
Snapper
Also known as : Red Snapper
Snapper is a fish with a spiny dorsal fin and laterally compressed body. It is popular for its textured firm flesh. Snapper is broiled, fried, baked and made into soup....
  • Snapper
  • Sal
tandoori chicken masala ...
    1/2 cups Yogurt
    Yogurt Yogurt is a thick white semi solid outcome produced by the bacterial fermentation of milk. Available commercially worldwide, yogurt is loaded with a lot of nutrients thus making it a super healthy ingredient. A lot of varieties and variations to the basic yogurt are also available. Yogurt is also loved...
    • Sal
    • Dahi
    1/4 tablespoon red chili powder
    red chili powder Red chili powder is the powdered form of dried red chilies. It is either grounded extremely fine or it is grounded thick in the form of small or big flakes. The intensity of hotness of the chili is dependent on the dried red chilies and its origin. Popularly consumed in...
    • Lal mirch powder
      (लाल मिर्च पाउडर)
    1/2 tablespoon Ginger garlic paste
    Ginger garlic paste Ginger garlic paste is made by grinding skinless ginger and skinless garlic cloves together into a paste. Now the paste can be thick or thin depending upon the dish it is used in. You may use the commercially available packed version, but for a fresher strong aroma and flavor it...
    • Adrak aur lahsan ka paste
      (जिंजर-गार्लिक पेस्ट)
    1/2 tablespoon coriander powder
    coriander powder Coriander powder is made of dry coriander seeds. Coriander seeds are also known as Cilantro seeds in U.S. It is commonly used in stew, curries, salads and soup to add distinct flavor and aroma....
    • dhania powder
    1/2 teaspoons Garam Masala Powder
    Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
    • garam masaala paudar
      (गरम मसाला पाउडर)
    1/4 tablespoon Honey
    Honey Honey is a sweet nectar made by bees from flowers. It is healthy and a natural sweetener. It is thick and works well with sweet dishes and some savory dishes. Honey is also a preferred choice of sweetener in beverages. ...
    • shahad
      ( शहद)
    For the brushing
    2 tablespoons olive oil
    olive oil Consisting of a blend of refined oils made from olives - mixtures of virgin and olive oil treated with high heat to neutralize the taste, allowing mass production. Scientifically olive oil is supposed to be a healthier choice of oil due to the fact that it has higher ratio of...
    • aceite de oliva
    • Sal
    • Jaitun ka tel
    6 pieces Rosemary
    Rosemary Rosemary is a woody, fragrant perennial herb. It is highly aromatic and has a bitter, astringent taste. It complements a variety of savory foods. ...
    • Sal
    • doni
      (दौनी)
    1/2 pieces lemon
    lemon Lemon grows on a small evergreen tree native to Asia. It is a big, yellow color fruit with a juicy flesh. Lemon has a sour taste and is easily available everywhere. It is used in both sweet and savory dishes to add tangy flavor. Even the skin is used...
    • Sal
    • nimboo
      ( नींबू)
    1/4 tablespoon Honey
    Honey Honey is a sweet nectar made by bees from flowers. It is healthy and a natural sweetener. It is thick and works well with sweet dishes and some savory dishes. Honey is also a preferred choice of sweetener in beverages. ...
    • shahad
      ( शहद)
    About The Chef
    Lives in : South Delhi India I am food lover

    Tandoori Red Snapper

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    • Prep:
    • Cook:
    No one does Tandoori fish better than the goans - the reason for this is the influence of Panjabi style cooking with the traditional tandoori masala
    Preparation
    • clean the fish to your liking and place some slits through the body with a knife. Place it in a large bowl of water with a lemon squeezed and leave it for 30 minutes to 1 hour. I do this to remove the smell from the fish.

    • In a large plate mix all the ingredient from the marinade section and rub on the fish . Put it in the fridge for 1-2 hours to marinate .

    • Heat up the grill / or oven to maximum heat and prepare the brushing mixture in a small bowl on the side.place the fish on the girl and turn it after 3 minutes. If you are using a live fire turn very frequently and don't let the fish burn keep rubbing it with the brushing paste.It cooks very fast so you won't need more than 10 minutes in total.

    • In an oven put it on grill for 7 minutes then turn while rubbing the brushing paste.

    • Serve with salad , coleslaw or even mashed potato

    • tandoori dishes are traditionally served with green chutney and onions.

    • Enjoy

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