Tandoori fish is traditionally cooked in a tandoor with mild-flavored white fish. The fish you use will depend a little on where you live and the options available in your local supermarket. I usually opt for mahi-mahi, tilapia, or grouper, but a few other options are red snapper, basa, sea bass, or monkfish. This recipe is quick and easy to make and pairs wonderfully with many other recipes, making menu planning a breeze. Some recipes to try with the tandoori fish are naan, aloo bhujia, lentil curry, cilantro mint chutney, kachumber, and plain basmati rice.
Why you’ll love this recipe
Low-carb recipe - This tandoori fish recipe is a great addition to a low-carb menu with sides like black bean and mango salsa or sweet corn masala chaat. Healthy recipe - According to the US Food & Drug Administration, fish has numerous health benefits and is a great addition to a weekly diet. Gluten-free recipe - This recipe is great for anyone on a gluten-free diet. Perfect summer meal - This tandoori fish makes a light summer meal with fresh seasonal vegetables on the side.
Ingredient notes
The fish - I’ve used tilapia in this recipe, but feel free to use any of the abovementioned alternatives. Cornstarch—I like to add cornstarch to the filets to help the marinade stick to the fish. The spices - You’ll need only salt, turmeric, red chili powder, and coriander powder for this tandoori fish. Beetroot powder - Traditional tandoori spice blends are red due to food coloring. I prefer to use beetroot powder as a more organic option. Yogurt - Plain full-fat yogurt adds a creamy texture to the tandoori masala.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Use a different cooking method - I prefer to cook my tandoori fish in a grill pan, but an oven or air fryer is an option. For detailed instructions, refer to the recipe card below. Omit the beet powder - If you don’t mind the fish being a lighter color, omit this ingredient. Make a dairy-free version - Coconut or cashew yogurt are good dairy-free alternatives in this recipe. Use a pre-made tandoori spice blend - If you want to save time, use a pre-packaged tandoori spice blend.
Step-by-step instructions
Wash the tilapia and cut each filet into 2 pieces. Pat each piece dry and sprinkle with the cornstarch.
First step - Measure the spices, garlic, ginger, and cooking oil into a mixing bowl. Second step - Add the lemon juice and beetroot powder and stir to mix. Third step - Mix in the yogurt till you have a smooth mixture. Fourth step - Place the marinade and the fish in a large container and refrigerate for 30 minutes.
Fifth step - After 30 minutes, preheat a grill pan with cooking oil and place the fish on it to cook in small batches. Sixth step - After 10 minutes, flip the pieces of fish over and continue to cook for another 5-10 minutes. Seventh step: Check the filets using a thermometer and stop cooking once the fish reaches an internal temperature of 145 degrees Fahrenheit. Eighth step - Serve the tandoori fish immediately for best results.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, please don’t forget to leave a rating and comment below! If you take a picture, then tag me on Instagram! Thank you!
