Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of firm white fish, such as cod or halibut, into 1-inch pieces and pat them thoroughly dry with a paper towel.

2. 2

   In a large bowl, combine 0.5 cup plain yogurt, 2 tablespoons grated fresh galangal, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 2 tablespoons fresh lemon juice, 1 teaspoon red chili powder, 0.5 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, and 1 teaspoon salt.

3. 3

   Add the dried fish pieces to the prepared marinade, ensuring each piece is fully coated, then cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.

4. 4

   Thread the marinated fish pieces onto metal skewers, leaving a small gap between each piece for even cooking.

5. 5

   Preheat a tandoor to very high heat or preheat an oven to 230 degrees Celsius (450 degrees Fahrenheit) with the broiler function activated.

6. 6

   Place the skewers directly into the preheated tandoor or onto a baking rack over a baking sheet in the oven, cooking for 10 to 12 minutes, ensuring to turn them once and brush with 2 tablespoons mustard oil after 6 minutes, until the fish is cooked through and lightly charred.

7. 7

   Garnish the Tandoori Galangal Fish Tikka with 0.25 cup fresh coriander leaves and serve immediately with fresh lemon wedges.