Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, thoroughly whisk together 400 milliliters of full-fat coconut milk, 4 tablespoons of fresh lemon juice, 4 minced garlic cloves, 1 tablespoon of grated fresh ginger, 2 teaspoons of ground cumin, 1.5 teaspoons of ground coriander, 1 teaspoon of ground turmeric, 1 teaspoon of sumac, 0.5 teaspoon of smoked paprika, 0.25 cup of freshly chopped cilantro, 2 tablespoons of olive oil, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper to form a rich marinade.

2. 2

   Place 1 kilogram of firm white fish fillets into the prepared marinade, ensuring each fillet is completely coated, then cover the bowl and refrigerate for a minimum of 30 minutes to allow the flavors to meld.

3. 3

   Preheat your tandoor oven to a high temperature of approximately 230 degrees Celsius (450 degrees Fahrenheit) and allow it to heat sufficiently for at least 20 minutes to reach optimal cooking conditions.

4. 4

   Carefully thread the marinated fish fillets onto metal skewers, or arrange them neatly on a tandoor-safe grilling rack if not utilizing skewers, making sure there is a small space between each piece for even cooking.

5. 5

   Gently lower the skewered fish into the preheated tandoor oven or place the grilling rack inside, cooking for 12 to 15 minutes until the fish is opaque, flaky, and cooked through, potentially turning once after 7 minutes if needed.

6. 6

   Remove the exquisitely cooked fish from the tandoor, transfer it to a serving platter, allow it to rest for 5 minutes, and then garnish with an additional 1 tablespoon of fresh chopped cilantro before serving.