Tanduri mackerel
4 servings
30 minutes
Tandoori mackerel is a fragrant dish from Indian cuisine where tender mackerel fillet is infused with a rich marinade of curry, chili, and fresh ginger. This recipe is inspired by the traditional tandoori technique where spices transform the fish into a savory delicacy with an appetizing crust. Coconut oil adds softness while garlic and cilantro enhance the flavor, creating an exotic combination. The fish marinates for several hours to allow the spices to fully develop and is then quickly fried to a golden crust. The result is juicy and spicy mackerel, perfect for serving with rice or flatbreads. This dish will adorn any table, filling it with warmth and Eastern aromas.
1
Prepare all the ingredients.
2
Chop the chili finely along with the seeds.
- Chili pepper: 0.5 piece
3
Grate the ginger on a fine grater.
- Ginger: 15 g
4
Mix curry, chili, garlic, cilantro root, and grated ginger. Grind everything in a mortar with salt until a smooth paste is formed.
- Curry powder: 0.5 tablespoon
- Chili pepper: 0.5 piece
- Garlic: 1 clove
- Cilantro (coriander) root: 10 pieces
- Ginger: 15 g
- Salt: to taste
5
Add coconut oil and mix until smooth.
- Coconut oil: 80 ml
6
Pour the mackerel fillet with the prepared marinade, evenly distribute the spices over the fish.
- Mackerel fillet: 4 pieces
7
Marinate the fish in the refrigerator for at least 2 hours, preferably overnight.
8
Carefully remove excess spices from the fish.
9
Heat the pan, add vegetable oil, and fry the fish: first skin side for 1 minute, then flip and fry for 30 seconds.
- Vegetable oil: 30 ml
10
Serve the tandoori mackerel immediately.
