Tandoori Salmon Masala
Servings Prep Time
4People 25Minutes
Cook Time
30-35Minutes
Servings Prep Time
4People 25Minutes
Cook Time
30-35Minutes
Ingredients
For Fish Marination
For Masala
Instructions
For Tandoori Salmon Marination
  1. Clean the fish using water and wipe dry using kitchen towel. Roast gram flour in 1 tsp oil at low to medium heat till slightly golden color. Take 1/2 cup yogurt or curd in muslin cloth and hang it till water stops draining. Wrap the hung curd cloth with 3 layers of kitchen paper towel so that it absorbs remaining moisture from the curd to make curd more thicker. In a mixing bowl, add hung curd, garam masala, salt, tandoori masala, mint & coriander chutney, roasted gram flour, garlic & ginger paste, lemon juice and mustard oil. Mix all ingredients very nicely. Add salmon fish and rub the marination masala from both side. Refrigerate the marinated fish placing it in zip lock bag for 1-2 hrs.
  2. If you wish, cut the fish into pieces. Preheat the oven at 400 degree F. Line the baking tray with aluminum foil and grease some oil on it. Place the marinated fish carefully on baking tray. Place the tray in preheated oven on low rack. Bake it for 5-6 minutes then turn on it on broil mode, place the tray on upper rack. Let it broil for 10 minutes until fish gets dark brown color.
  3. Once it gets dark brown, flip the fish to other side very carefully. Make sure it doesn’t break. Grill it for 6-7 minutes or until fish gets dark brown on other side. (Keep checking to ensure it is not overcooked as the grilling time would vary depending on thickness of the slices).
  4. When its done, remove grilled fish from oven, turn off the oven and let it cool down.
For Masala
  1. To make curry masala, chop onion, tomato and some beetroot pieces and keep aside. Soak cashew nut into hot water. keep aside.
  2. Grind the tomato along with cashew nut and beetroot to make a puree. Keep it aside.
  3. Heat oil in a kadhai or frying pan at medium heat. Once its hot enough, add bay leaves and cumin seeds. Wait till it gets brown color, add onion and salt. Sauté it for 5 minutes. Add ginger-garlic paste and sauté until onion gets golden brown color.
  4. Add ground tomato, beetroot, cashew nut puree, chili powder and turmeric powder. Sauté for 5-6 minutes. Stir it occasionally to avoid burning.
  5. Add coriander-cumin powder, tikka masala and sauté for 1-2 minutes. Add 3/4 cup water or adjust based on how thick gravy you wish to make. Let it boil for 2 minutes.
  6. Add grilled tandoori fish, kasoori methi and garam masala into gravy. Stir it and let it boil for 2-3 minutes with lid.
  7. Once its done, turn off the heat. Keep it covered for 10 minutes before serving.
  8. Transfer it into serving bowl. Tandoori salmon fish masala is ready for lunch or dinner.
  9. Serve it hot with jeera rice, roti or naan.
Recipe Notes

http://www.geetascuisine.com/recipe/tandoori-salmon-frankie/

http://www.geetascuisine.com/recipe/grilled-tilapia-fish/

http://www.geetascuisine.com/recipe/tilapia-fish-curry/