This is my take on a tandoori fish tikka traditionally served with green chutney. Only difference being we are using larger cut of fish, marinated using the same techniques but cooked in an oven and the coriander and mint chutney is transformed into a hot sauce. Served along with lemon rice, it makes for a stunning main course.
- 4 x 200g pieces of halibut fillet
For the first marinade
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ½ teaspoon ground turmeric
- 1 teaspoon salt
- 1 tablespoon vegetable oil
For the second marinade
- 1 teaspoon yellow chilli powder
- 50g Greek yogurt
- ½ teaspoon salt
- 1 teaspoon coriander seeds, roasted and crushed
- 1 teaspoon fennel seeds, roasted and crushed
- ½ teaspoon cumin seeds, roasted and crushed
- ½ teaspoon red chilli flakes
For the sauce
- 4 tablespoons vegetable or corn oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 inch piece of fresh ginger, finely chopped
- 1 tablespoon chickpea flour
- 150g fresh coriander, roughly chopped
- 30g fresh mint, roughly chopped
- 1 cup water
- 4 green chillies, finely chopped
- 1 ½ teaspoon salt
- 1 teaspoon sugar
- juice of half a lime
Pat dry the fish pieces on a kitchen paper, marinate with the ginger and garlic pastes, turmeric and salt and set aside for 10 minutes. Heat vegetable oil in a Teflon coated pan and sear the fish for approximately 1-2 minutes on each side, remove from fire, drain using kitchen cloth and keep warm.
Mix all the ingredients for the second marinade and spread them over the fish.
Place the halibut on a baking tray and cook in an oven preheated to 220°C/425°F/Gas Mark 7 for 8-10 minutes, turning once.
In the meanwhile prepare the sauce, first of all mix the mint, coriander and green chillies, water and half of the oil together and blend to a smooth paste. Heat the oil in a frying pan; add the garlic, onions, and sauté till golden. Add the chickpea flour and stir for a few seconds till they turn golden brown in colour, sandy in texture and a nice roasted aroma begins to be released. Add the ground paste and seasonings and cook for about 2-3 minutes more without discolouring the sauce. Finish with a squeeze of lime and serve the fish with the sauce and lemon rice.
Tip: You could apply both the marinades together without searing the fish if you were in a hurry. If preparing for a dinner party, the fish may be marinated a day before and simply cooked in the oven for 12-14 minutes before serving.