Print

Tandoori Tilapia Fry Recipe 🐟

Print Recipe

This Tandoori Tilapia Fry is a bold, flavorful dish with aromatic Indian spices and a smoky finish. Marinated with yogurt and masalas, then pan-fried or grilled to perfection, it’s a delicious seafood centerpiece ideal for lunch or dinner.

Ingredients

Scale

Main:

  • 2 whole tilapia, cleaned, descaled, with deep slits

For Marinade:

  • 3 tbsp thick curd (hung curd preferred)

  • 1½ tbsp ginger-garlic paste

  • 2 tsp Kashmiri red chili powder

  • ½ tsp regular red chili powder

  • ½ tsp turmeric powder

  • 1 tsp coriander powder

  • ½ tsp cumin powder

  • ½ tsp garam masala

  • ½ tsp chaat masala (optional)

  • 1 tbsp lemon juice

  • 1 tbsp mustard oil

  • Salt to taste

  • Pinch of orange-red food color (optional)

For Cooking:

  • Butter or ghee (for basting)

  • 2–3 tbsp oil (if using tawa)

Instructions

1. Marinate the Fish:

  • Clean and pat dry the fish. Make deep slits on both sides.

  • In a bowl, mix curd, ginger-garlic paste, spices, lemon juice, mustard oil, and food coloring if using.

  • Rub marinade thoroughly over the fish—into slits, belly, and surface.

  • Cover and marinate in the fridge for at least 1 hour (overnight for deeper flavor).

2. Cooking Methods:

Option A: Tawa Fry

  • Heat oil and 1 tsp butter on a heavy tawa or skillet.

  • Place marinated fish gently and cook on medium heat for 6–8 minutes per side.

  • Baste with butter/ghee while frying.

  • Cook until golden, crisp, and slightly charred.

Option B: Oven/Grill

  • Preheat oven to 200°C (392°F).

  • Place fish on a lined tray or wire rack.

  • Bake for 20–25 minutes, flipping halfway and basting with butter or ghee.

  • Broil for the last 2–3 minutes for a charred effect.

Notes

  • Mustard oil adds authentic pungency—can substitute with regular oil if preferred.

  • Broiling gives a restaurant-style smoky char.

  • For extra flavor, sprinkle with a pinch of chaat masala before serving.

Find it online: http://maicook.com/82289-2/