Tandoori fish fillets with capsicum

AT A GLANCE

  • Serves 4 people

  • 280 gm (1 cup) natural yoghurt
  • 800 gm wild barramundi fillets (see note)
  • 2 lemons, juice only
  • 2½ cm piece of ginger
  • 6 cloves of garlic
  • 2 large red capsicums
  • 2 tbsp pouring cream
  • ½ tsp carom seeds (see note)
  • 1 tbsp chilli powder
  • For grilling: vegetable oil (optional)
01   Put the yoghurt in a strainer lined with muslin cloth for about 2 hours to drain off all the whey. Cut barrumundi fillets into 5cm cubes. Season to taste with sea salt, add lemon juice and set aside.
02   Peel ginger and garlic and grind together into a fine paste in a blender with a little water. Cut the capsicums to the same size as the fish and place in a separate bowl with some salt and lemon juice. Place the yoghurt, cream, ground ginger and garlic, carom seeds and chilli powder in a bowl and blend with a whisk. Place the fish into this mix, adjust the seasoning and marinate in the refrigerator for 3 hours.
03   Thread the fish and capsicum alternately onto skewers. Preheat the tandoor or chargrill to high. Cook for 6 minutes, remove and rest the skewers to let the excess moisture drain and collect in a tray. Just prior to serving, resume cooking for a further 3 minutes. Alternatively, this can be cooked in the oven. Preheat the oven to 200C. It will need a longer cooking time than on a grill. Baste with some oil if desired.
Note Use the centre cut of large barrumundi fillets that are skinned and boned. Alternatively, you can use any fish that is thick-fleshed and slightly oily. Monitor the cooking time closely as the fish can dry out rapidly in the high heat. Carom seeds, also known as ajowan or ajwain, are similar in taste to caraway seeds and are available from Indian spice shops or Herbie’s Spices.

Recipe:

ANIL ASHOKAN

Photography:

GREG ELMS

View Full Site