Tandoori snapper

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I’ve been watching old episodes of Rick Stein’s Indian Odyssey and mentioned to my boyfriend that it would probably be a good idea to get the accompanying book, given the level of detail Rick goes to on his explorations to find the perfect curry. A few days later I received a gift – a copy of this rather brilliant book. It’s full of interesting and drool-worthy recipes ranging from beef curries from the British empire days to all sorts of vegetable/pulse- based dhals and curries.. Plus all sorts of bread and street snacks.

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My favourite part is the fish section. Fish curries are the best! My first recipe to try was this tandoori fish which I made with snapper (Rick suggests monkfish or other meaty fish but I happened to come across a beautiful and very expensive piece of snapper and couldn’t resist).

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This tandoori paste is really, really delicious. Really. I’m already thinking about what else I can smother it on… Chicken thighs, cauliflower…!? If you find yourself with a deliciously meaty and robust fish (not supermarket flimsy fillets) I’d highly recommend this incredibly simple and delicious recipe and technique.

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You will need:

400g best quality red snapper, skin on
50g Greek yoghurt
1-1 1/2 tbspn water
1 tspn fennel seeds
1 tbspn caraway seeds
1 1/2 tspn chilli flakes or powder
1 tspn salt
Juice of 1/2 lemon
1 tspn turmeric
2 garlic cloves, chopped
3cm ginger, chopped
30g cashews, ground

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Method:

1 – Preheat your oven to it’s highest setting
2 – Grind the fennel, caraway, half the salt and 1/2 tspn of the chilli flakes together
3 – Transfer the spices to a bowl and blend together with the garlic, ginger, cashews, yoghurt and water until a smooth stiff paste forms
4 – In a separate bowl mix together the remaining salt and chilli flakes with the lemon juice and turmeric
5 – Cut your fish into 6-8 large chunks and plunge these into the lemon turmeric mix to coat; leave for five minutes
6 – Now plunge the marinated fish into the yoghurt mix and coat well
7 – Place the fish on a metal rack set over an oven tray and put into the top of your very hot oven for 5 minutes until just cooked through
8 – Serve immediately with rice or naan

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4 thoughts on “Tandoori snapper

  1. Oh my, this looks delicious! I am a big fan of Rick Stein, I have a few of his seafood cookbooks but not the Indian Odyssey that you mention. The tandoori paste looks gorgeous. We eat a lot of snapper over here in Aussieland so I can definitely imagine making this! On the flip side, I’ve been searching for monkfish for a few of Rick’s recipes before and it’s so difficult to find here! Oh well, I might have to use snapper instead :) Lovely post as always xx

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