• Salmon OR Mackeral OR Rohu fish pieces : 150
• Garlic : 4 cloves
• Ginger : ½ piece
• Grated lime zest : ½ tbsp
• Cumin powder : ¼ tsp
• Gram flour (besan) : 5 tsp
• Coriander leaves : 1 handful
• Lime juice : 1 tbsp
• Red chilli powder : ½ tsp
• Garam masala powder : ¼ tsp
• Vegetable oil : 5 tsp
• Curd : ½ cup
• Salt : ½ tsp

Note: 1 cup = 200 ml, ½ cup = 100 ml, 1 tsp = 5 gm, 1 tbsp = 15 gm

*tsp = teaspoon, tbsp = tablespoon

• Wash and clean the fish. Next, make a fine paste with half of the oil, garlic, coriander, ginger, red chilli powder, cumin powder, garam masala, lime juice and zest and salt.
• To make the paste: Heat the oil in a pan and add the gram flour, stir to make a paste and cook for about a minute till you get the aroma and light colour.
• Add this mixture to the spice paste and combine with the yoghurt. Mix well all the ingredients for the marinade.
• Now, 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 mint chutney.