How to make tandoori masala fish(oven-baked, Indian recipe).

Ingredients

• 1 medium-sized whole red mullet(500-700g in weight)
• 6 cloves of minced garlic
• 1-2 inch piece ginger minced
• 1/3 cup lime juice
• 2 tablespoons of chilli powder
• 1 tablespoon of cumin powder
• 1 tablespoon of garam masala powder
• Salt to season
• 3 tablespoons of finely crushed peanuts(you can use cashews instead)
• 1/2 cup curd or plain yogurt
• 4 tablespoons of oil
• a bunch of curry leaves

Instructions

1. 1

   Wash, clean, scale and gut the fish for...: Wash, clean, scale and gut the fish for baking.

2. 2

   How to marinate the fish.

3. 3

   Place fish on a platter, with a sharp...: Place fish on a platter, with a sharp knife, make 4 deep, long slits over the body of the fish on both sides.Over very low heat gently toast the finely crushed peanut until they release the aroma and turn brown. grind them and set them aside.In a smaller bowl, combine garlic, ginger, lime, cumin, garam masala, curd, salt to season, peanuts(cashews), oil and make the tandoori masala.Once you have a thick tandoori marinade made, rub the marinade over the prepared fish, and make sure the masala is applied thoroughly.Refrigerate and let the fish marinate for 1 hour.Remove fish from the refrigerator and let it reach room temperature(15-20 minutes).How to bake the fish.Preheat oven to 180C.Place fish on a baking pan covered in foil, brush oil over the fish and cover with a few stems of curry leaves(see notes for substitute).Bake the fish over 180C for 20-30 minutes or until the skin of the fish turns crispy and golden.keep in mind if you are using a small oven or a convection oven you might have to turn the fish twice to make sure that both sides of the fish is baked through. while turning, baste with oil for a more crispier skin.