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This keeps the marinating time short compared to a tandoori chicken recipe, since fish is far more delicate and can start to break down in texture if left in an acidic, spiced yogurt marinade for too long. Oiling the grill grates well before adding the fish is what keeps its tender flesh from sticking and tearing apart when it comes time to flip.
Prep Time
25 min
Per serving
200kcal
Calories
26g
Protein
4g
Carbs
Cook Time
8 min
Servings
4 people
Difficulty
medium
8g
Fat
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
In a bowl, whisk the yogurt until smooth.
Add the ginger garlic paste, Kashmiri red chili powder, garam masala, turmeric, ground cumin, and lemon juice.
Whisk until well combined.
Add the fish fillets to the marinade, gently turning to coat.
Cover and refrigerate for 20 to 30 minutes, no longer, since fish is delicate.
Preheat the grill to medium high heat and oil the grates well.
Remove the fish from the marinade, letting excess drip off.
Grill the fillets for 3 to 4 minutes per side, until just cooked through and lightly charred, being careful when flipping.
Serve hot, garnished with fresh cilantro and lemon wedges.
Keep the Marinating Time Short: Fish is far more delicate than chicken, and its texture can start to break down if left in an acidic, spiced yogurt marinade for too long. Oil the Grill Grates Well: This is essential for keeping the tender fish from sticking and tearing apart when you go to flip it. Handle the Fish Gently: Use a wide, thin spatula to flip the fillets carefully, since fish can flake apart more easily than sturdier proteins like chicken.
Fish is much more delicate than chicken, and its texture can start to break down and turn mushy if left in an acidic, spiced yogurt marinade for too long, so 20 to 30 minutes is plenty.
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