Tandoori fish on the tawa

• Fish fillet · basa, surmai or any firm fish150 g
• Thick curd · hung 10 minutes30 g
• Ginger-garlic paste1 tsp
• Kashmiri chilli powder1 tsp
• Turmeric1/4 tsp
• Ajwain1/4 tsp
• Garam masala1/4 tsp
• Lemon juice1 tbsp
• Saltto taste
• Oil1 tsp
• Onion rings and lemon wedgeto serve

Method

1. 1

   Pat the fish dry. Mix curd, ginger-garlic paste, chilli powder, turmeric, ajwain, garam masala, half the lemon and salt. Coat the fish and rest 20 minutes in the fridge.

2. 2

   Heat a tawa on medium-high and brush with the oil. Lay the fish skin side down (if it has skin) and do not move it for 3 to 4 minutes until the edges turn opaque and the underside chars.

3. 3

   Flip carefully with a flat spatula and cook 3 minutes more until the flesh flakes when pressed.

4. 4

   Squeeze over the remaining lemon and serve with onion rings.

Tips

• A dry fillet and a well-heated tawa stop the fish sticking.
• Thinner fillets like basa need only 2 to 3 minutes a side.

Swaps

• No fish? Use 150 g chicken breast beaten thin; cook 4 to 5 minutes a side.

Storage

Eat fresh. Marinated raw fish keeps 1 day in the fridge.