Saturday, 5 May 2012
Tandoori Fish & Chips
This is a simple, fast recipe for fish. You can use 1 full cup of mayo instead of mixing yogurt and mayo together if you are avoiding all dairy, but most Indian recipes use yogurt because the enzymes in the yogurt actually penetrate the meats and act as marinade and tenderiser all at once. With fish, tenderising doesn't matter, though. You can use whatever mayo you have on hand. To make this really, really special, saute a half onion in a bit of butter over very low heat for 20 minutes first, then puree the onion and add it to the fish glaze before smearing on fish and cooking. I skipped that step this time, I often do when I just want something fast and easy, but it really does make it even more awesome when you have time for it.
If, like me, you want to serve this with chips, make all your chips first. They taste just great cold. You can find the recipe for Micro-Chips here. The fish cooks in less than 10 minutes.
1/2 cup plain yogurt
1/2 cup home made garlic-basil mayonnaise
1 tbsp curry paste
1 1/2- 2 lbs firm fish (I prefer tilapia or basa)
Mix yogurt, mayo and curry paste. Set aside about 1/4 c to use as dip for your chips, if you're making chips to go with this. Add a splash of hot sauce to the dip for extra zip.
Move oven rack to medium-high position. Turn on broiler to high heat. Thoroughly dry your fish on paper towels. Brush a baking sheet with some kind of oil to prevent sticking. Lay out your fish on the baking sheet and smear the glaze all over the fish. Place under broiler, keeping an eye on it, until it has begun to brown on top and flakes easily with a fork.
Its that easy.