Name: Whole Fish Tandoor recipe by Sangeeta Basak at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: A Whole Red snapper(cleaned and peeled)- 500 gm (approx); Ginger paste- 1 tbsp; Garlic paste- 1.5 tbsp; Green Chilli paste- 1 tbsp; Salt to taste; Mustard oil- 2 tbsp; Roasted chickpea flour(besan)- 1 tbsp; Hung card- 2 tbsp; Turmeric Powder- 1 tsp; Kashmiri Red chilli powder- 1.5 tbsp; Paprika powder- 1 tbsp; Cumin powder- 1/2 tbsp; Coriander powder- 1/2 tbsp; Garam Masala powder- 1 tbsp; Nutmeg, Mace powder- 1 tsp; Lemon juice-2 tbsp; Crushed Kasuri methi(Dry fenugreek leaves)- 1.5 tbsp(Secret Ingredient); For smoking,; Charcoal- 1 piece; oil-1 tbsp; For servings,; Few onion rings; Lemon wedge; Green chatni; Some chopped spring onion for garnishing

ABOUT Whole Fish Tandoor RECIPE

Here is the Whole Fish Tandoor recipe, everyone's favourite dish. Here I have used a whole Red Snapper Fish. But any other fish with less bones can be used. Here secret ingredient is kasuri methi (Dry fenugreek leaves).

Ingredients Serving: 2

A Whole Red snapper(cleaned and peeled)- 500 gm (approx)
Ginger paste- 1 tbsp
Garlic paste- 1.5 tbsp
Green Chilli paste- 1 tbsp
Salt to taste
Mustard oil- 2 tbsp
Roasted chickpea flour(besan)- 1 tbsp
Hung card- 2 tbsp
Turmeric Powder- 1 tsp
Kashmiri Red chilli powder- 1.5 tbsp
Paprika powder- 1 tbsp
Cumin powder- 1/2 tbsp
Coriander powder- 1/2 tbsp
Garam Masala powder- 1 tbsp
Nutmeg, Mace powder- 1 tsp
Lemon juice-2 tbsp
Crushed Kasuri methi(Dry fenugreek leaves)- 1.5 tbsp(Secret Ingredient)
For smoking,
Charcoal- 1 piece
oil-1 tbsp
For servings,
Few onion rings
Lemon wedge
Green chatni
Some chopped spring onion for garnishing

Instructions

First soak the fish with water and 1 tbsp lemon juice for 10 minutes. Then wash it and pat dry it. In this way no bad smell will be coming from your fish.
Then take all other ingredients and leftover lemon juice in a mixing bowl. Mix it well.
Marinates the fish with this. Keep it in refrigerator for 3 hour.
After that bake it in oven at highest temperature for 20 minutes. Once done check the fish and take it out.
Heat the charcoal in flame until it starts to burn.
Then place it in a metal bowl with a tong.
Add oil in it.
Immediately, Keep the bowl in chicken and cover the chicken completely so that no steam can escape.
Leave it for 4-5 minutes.
Then garnish and serve it in your party.

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