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Tandoori fish with accompaniments


  • Blend the yoghurt, garlic and the juice of 1 lime with 1 green chilli, 2 tspn garam masala, the ginger, food colourings and a pinch of salt in a food processor.
  • Transfer the marinade to a large bowl bowl. Add the fish, toss well and refrigerate for 45 mins, turning a couple of times. 
  • When ready, preheat oven to the highest degree.
  • To make the mint chutney, combine the remaining green chilli, garam masala and garlic with the mint, spring onions, sugar, juice of 2-3 limes, a pinch of salt and ground pepper. Taste for seasoning and set aside.
  • Place the red onions with about 1 tbsp lime juice, the paprika, cayenne and a pinch of salt in another bowl and massage in with your hands. Set aside to develop flavours.
  • Place a large sheet of kitchen foil on a large heavy-bottomed baking tray and spray with oil. Then top with the fish and cook on the high shelf in the oven (or BBQ) for about 10-12 mins. 
  • Spoon the condiments into small bowls and serve alongside the fish.


  • ¼ cup Greek yoghurt
  • 2-3 garlic cloves, crushed
  • 4-5 limes
  • 2 green chillies, finely chopped
  • 2½ tspn garam masala
  • 1 heaped tspn grated ginger
  • 1 drop each red & yellow food colouring
  • sea salt flakes
  • 4 x 180 gm fish steaks, eg. blue eye, barramundi, harpuka, snapper, etc.
  • 6 tbsp fresh mint, finely chopped
  • 6 spring (green) onions, finely chopped
  • 2 tspn sugar
  • freshly ground pepper
  • 2 red onions, finely sliced
  • ¼ tspn paprika
  • a small pinch of cayenne
  • ½ telegraph (continental) cucumber, cut into wedges
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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