JAPANESE THREADFIN BREAM (Rani Machli) TANDOORI FISH

Seafood lovers, this dish is a must try. This dish uses simple ingredients to produce an amazing, juicy, succulent and delicious tandoori fish.
The fish that I'v used here is a popular local fish called Japanese Threadfin Bream or Rani Machli as it's locally called. This fish is high in proteins and omega 3 fatty acids and its meat is just smashing. Very soft, full of flavour and it does not have a strong smell of the sea to it which quite a few people do not like. So here you go, try it yourself.


INGREDIENTS

• 1 kg of fish
• 2 tsp ground black mustard powder (those who don't like the strong flavour of mustard can use 1 tsp)
• 1/2 tsp garam masala powder
• 1 tsp ground black pepper
• 1 tsp dry mango powder (aamchur powder)
• 1/2 tsp asofetida (hing)
• 1 tbsp garlic paste
• 1 full lemon's juice
• salt as per taste
• freshly chopped coriander leaves

STEPS

• Score the fish well. Make 3 to 4 scores on each side.
• Mix all the ingredients together and rub well over the fish coating it nicely.
• Let the fish marinate for an hour at least.
• Take an aluminium foil wrap and brush oil on it well. Don't use less oil otherwise the fish will stick to the foils surface.
• Place the fish in the foil and wrap it well. Don't wrap the foil too tight around the fish or you might risk burning it or the fish sticking to the foil.
• I'll be using an electric tandoor. So pre-heat the tandoor to 180 degrees and place the fish in it. Cook it at 180 to 200 degrees for about 15 to 20 mins.
• Keep checking on the fish at intervals of 5 mins after the first 10 mins. If the fish meat turns white up to the bone, then its cooked.
• Garnish with some more fresh coriander leaves and lemon juice and serve hot.