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Tandoori snapper


  • Cut slits across the fish and rub in the salt and chopped chillies. 
  • Combine the yoghurt with the red food colouring, garam masala and minced garlic and ginger. Then smear the mixture all over the fish and set aside for 15-20 mins.
  • When ready, skewer the fish lengthways, starting with the tail end, and cook in a preheated Tandoor oven for about 10 mins. 
  • nb. An overhead grill, oven or BBQ can be used in place of a Tandoor.
  • Davinder Bedi - Bedi's Restaurant in South Melbourne


  • 1 x 350-400 gm snapper, cleaned
  • ¼ tspn sea salt
  • ¼ tspn chopped red chillies
  • 100 gm plain yoghurt
  • a few drops red food colouring
  • ¼ tspn garam masala
  • ½ tspn minced garlic
  • ½ tspn minced ginger

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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