favorite
print
rate
Prep 30 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 2 whole sea bream, cleaned and gutted
  • 2 large cloves of garlic, peeled and sliced
  • 1 spring onion, sliced
  • the leaves from a small bunch of coriander, roughly chopped
  • 1 red chilli, deseeded and sliced
For the Mint Sauce
  • 1 tbsp plain yoghurt
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 tbsps mint jelly
  • the juice from half a lime
For the Tandoori Marinade
  • 1 tbsp tandoori paste
  • 1 tbsp thick Greek yoghurt
  • the stalks from a small bunch of coriander, finely chopped
  • 1 green chilli, finely chopped
  • 1 tbsp chilli paste
  • 1 tsp garam masala
Tandoori Fish Masala
A classic tandoori fish dish with an authentic curry house mint sauce!
Tandoori Fish Masala Tandoori Fish Masala

I do love a whole tandoori fish... with that charred skin and beautifully succulent flesh underneath. And I can never resist the classic curry house mint sauce... which gives the whole dish a certain BIR authenticity. Serve as a meal in itself or as part of a milti course fakeaway!

  1. Start with the two sea bream and score the skins diagonally (three or four cuts) on each one. Slide a slice of garlic into each cut and set aside whilst you make the mint sauce... with all the ingredients in a small food processor. Blitz until smooth
  2. Then make the tandoori marinade, with all the ingredients in a bowl together. Mix well and spread all over the fish, including the cavity. If you have time, leave to marinate in the fridge for a couple of hours or overnight even. Bring out at least half an hour before you want to cook
  3. When you're ready, heat the grill to max and place the fish on well greased foil or parchment paper and grill (not too close to the elements) for about 10 minutes on each side, until cooked through with a nice charred skin. Finish with the red chilli, spring onions and corinader leaves
Tandoori Fish Masala
A classic tandoori fish dish with an authentic curry house mint sauce!

I do love a whole tandoori fish... with that charred skin and beautifully succulent flesh underneath. And I can never resist the classic curry house mint sauce... which gives the whole dish a certain BIR authenticity. Serve as a meal in itself or as part of a milti course fakeaway!

Prep 30 minutes
Total 40 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 2 whole sea bream, cleaned and gutted
  • 2 large cloves of garlic, peeled and sliced
  • 1 spring onion, sliced
  • the leaves from a small bunch of coriander, roughly chopped
  • 1 red chilli, deseeded and sliced
For the Mint Sauce
  • 1 tbsp plain yoghurt
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 tbsps mint jelly
  • the juice from half a lime
For the Tandoori Marinade
  • 1 tbsp tandoori paste
  • 1 tbsp thick Greek yoghurt
  • the stalks from a small bunch of coriander, finely chopped
  • 1 green chilli, finely chopped
  • 1 tbsp chilli paste
  • 1 tsp garam masala
  1. Start with the two sea bream and score the skins diagonally (three or four cuts) on each one. Slide a slice of garlic into each cut and set aside whilst you make the mint sauce... with all the ingredients in a small food processor. Blitz until smooth
  2. Then make the tandoori marinade, with all the ingredients in a bowl together. Mix well and spread all over the fish, including the cavity. If you have time, leave to marinate in the fridge for a couple of hours or overnight even. Bring out at least half an hour before you want to cook
  3. When you're ready, heat the grill to max and place the fish on well greased foil or parchment paper and grill (not too close to the elements) for about 10 minutes on each side, until cooked through with a nice charred skin. Finish with the red chilli, spring onions and corinader leaves