Tandoori-Zackenbarsch Seite mit Mandeln, Minze, Zitrone & Chili garniert auf einem ovalen weißen Teller

Tandoori fish with giant grouper

55 minutes

Mittel

4 people

This tandoori fish recipe shows just how easy it is to cook a whole fish side in the oven. Brush it with an aromatic tandoori marinade, let it marinate for a bit, and pop it in the oven - it doesn’t get much simpler than that. Thanks to the gentle cooking method, the grouper side remains wonderfully juicy, and the combination of yogurt, warm spices, and a subtle heat gives it a deliciously aromatic flavor profile. The robust tandoori flavors harmonize perfectly with the firm, tender flesh of the grouper. It’s a truly dreamy combination that tastes like Indian cuisine while remaining wonderfully light.

Ingredients

1 GOOD GROUPER side with skin, approx. 700 g
150 g yogurt (3,5 % fat)
Juice of ½ lemon
1 tsp garam masala
1 tsp Kashmiri chili powder (alternatively: spicy paprika)
1 tsp turmeric poweder
½ tsp ground cumin
½ tsp ground coriander seeds
1 piece of ginger (approx. 1 x 2 cm), finely grated into a paste
4 garlic cloves, finely grated into a paste
1 tsp salt
Freshly ground black pepper
Some ghee or vegetable oil for the baking dish
For the basmati rice:
200 g basmati rice
300 ml water for cooking
½ tsp salz
For the green chutney:
1 bunch of cilantro
A handful of mint leaves
1 green chili pepper
1 piece of ginger (approx. 1 x 1 cm)
2 garlic cloves
½ tsp ground cumin
50 g yogurt (3,5 % fat)
A pinch of salt
To serve:
80 g sliced almonds
Fresh cucumber slices

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

After gently thawing the grouper side overnight in the refrigerator, rinse it briefly under cold running water and then pat it dry thoroughly.
For the marinade, combine 150 g of yogurt with 1 tsp of garam masala, 1 tsp of Kashmiri chili powder (which is mild and gives the dish a particularly beautiful red color), 1 tsp of turmeric, ½ tsp of ground cumin, ½ tsp of ground coriander seeds, the juice of half a lemon, the ginger and garlic paste, salt, and a little freshly ground pepper until a creamy spice paste forms.
Generously brush the marinade onto the meat side of the fish, cover it, and let it marinate in the refrigerator for at least 3 hours. The fish will be even more flavorful if you let it marinate overnight. In that case, use less salt in the marinade and add salt only immediately before cooking.
About 30 minutes before cooking, remove the grouper side from the refrigerator so that the fish can come to room temperature. Preheat the oven to 200 °C (top and bottom heat). Grease a baking dish with a little ghee or vegetable oil and place the marinated grouper side in it, skin-side down. Bake in the preheated oven for about 25–30 minutes, until the fish is cooked through and the flesh flakes easily.
While the fish is cooking in the oven, prepare the basmati rice. To do this, place the rice in a colander and rinse it thoroughly under cold water until the water runs off almost clear. Rinsing removes excess starch and loosens the grains, so the rice turns out nice and fluffy. Then cook the rice according to the package instructions, using the appropriate amount of water and a little salt.
For the green chutney, place 1 bunch of cilantro, a handful of mint leaves, 1 green chili pepper, 1 piece of ginger, 2 garlic cloves, ½ tsp of ground cumin, and 50 g of yogurt in a blender and purée until smooth and creamy. Season with a little salt to taste.
Carefully toast the sliced almonds in a dry skillet without oil until golden brown. As soon as the grouper side is cooked through, sprinkle with the toasted sliced almonds and serve with the basmati rice and green chutney.

Tip: For an extra sauce, simply double the amount of tandoori marinade. After marinating, bring half of it to a brief boil in a small saucepan with a little water and vegetable oil, then serve it as an extra sauce with the fish and rice. If you’d like a change, warm naan bread is a wonderful substitute for basmati rice.