Baked Spicy Tandoori Fish & Chips

Baked Spicy Tandoori Fish & Chips

Recipe

Ingredients:

For Fish:

• One large Seer Fish / Indo-Pacific King Mackerel (known as Surmai fish in Pakistan) or any other fish of your choice, around 1.5 – 2 kg weight, cleaned & gutted
• 200 ml yoghurt
• 1 tsp paprika
• 1tsp garam masala powder
• 2 tbsp tandoori masala
• ½ tsp ground cumin

For Chips:

• 4 potatoes cut into wedges
• 1 tsp paprika
• 1 tsp ground cumin
• ½  tsp salt or to taste
• ½ tsp chili flakes
• 2 tbsp vegetable oil

Method:

• Pre-heat oven to 180'C.
• Wash the fish with salt & vinegar water and then with plain water.
• Make diagonal slashes into the skin - about 2 inches apart on both surfaces. My fish was very long, so I had it cut into half at the fish monger’s.
• Mix all the ingredients into the yoghurt then generously coat the fish ensuring the mixture gets into the cavity and the slashes.

• Let the fish marinate for 1 hour in the fridge or 20 minutes in your kitchen. The warmth of kitchen helps the spices to permeate into the fish.
• Meanwhile prepare the potatoes.
• Mix the potatoes in a bowl with all the seasoning & spices.

• Place onto a greased baking tray and cook in the oven for 10 minutes.
• Take the baking tray out, turn the potatoes and in the same tray, make space for fish in the centre.
• Place the fish into the centre of the baking tray and put this tray back into the oven and continue cooking the potatoes and fish for 25 minutes. (Tip: after 15-20 minutes, you can take the baking tray out and brush the fish gently with oil mixed with tandoori masala and put it back into the oven)

• After 25 minutes, turn the broiler on and let broil for five minutes till the fish becomes crisp and browned from top.
• Remove the fish & potatoes from the oven and place onto a large platter and serve. Garnish with wedges of lime or lemon, chilies and fresh coriander.
• Serve with the sauce of your choice.

~ Bon Appétit!