tandoori fish

Serves: 4

Ingredients:
300 g salmon, herring or mackeral
8 cloves garlic
1 2cm piece ginger (grated)
1 tablespoon grated lime zest
1/2 teaspoon cumin powder
salt as required
3 tablespoons chickpea flour
2 handful coriander leaves
2 tablespoons lime juice
1 tablespoon red chilli powder
1/2 tablespoon garam masala
1 cup vegetable oil
120 g curd

Method:
wash and clean the fish. next, make a fine paste with half of the vegetable oil, garlic, coriander, ginger, red chilli powder, cumin powder, garam masala, lime juice and zest and salt.
heat the oil in a pan and add the chickpea flour, stir to make a paste and cook for about a minute till fragrant and lightly coloured.
heat the oil in a pan and add the chickpea flour, stir to make a paste and cook for about a minute till fragrant and lightly coloured.
gently rub the marinade over the fish pieces and marinate for an hour. preheat the oven to 200°c and spread out the marinated fish in a baking dish.
bake the tandoori fish for 10 – 15 minutes on the top rack, turning the fish pieces once. baste the fish pieces once or twice during cooking with butter. serve hot with chutney or sauce.