Air fryer recipe · Starters
Tandoori Fish
Smoky yogurt-marinated fish with the charred edges of a clay oven, minus the clay oven.
- 50 minTotal time
- 200°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 340kcal
- 47.7 gprotein
- 4.4 gcarbs
- 13.5 gfat
- 2.8 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Thick fish steaks (surmai)450 g
- Hung curd5 tbsp
- Tandoori masala2 tbsp
- Mustard oil1.5 tbsp
- Kasuri methi1 tsp
- Lemon & black saltto taste
Method
Score and pre-marinate
Make shallow slashes across each steak so the marinade can reach the centre. Rub in the lemon juice and a pinch of black salt and rest for 15 minutes.
Build the tandoori curd
Whisk the hung curd with tandoori masala, mustard oil and crushed kasuri methi into a thick, clinging coat. The mustard oil gives that pungent, restaurant-style backbone.
Marinate deeply
Smother the fish in the curd mixture, working it into the slashes. Cover and chill at least 20 minutes so the flavour soaks in without the curd weeping and going watery.
Preheat and arrange
Preheat the air fryer to 200C and line the basket with lightly oiled foil or a perforated sheet. Place the steaks apart so the heat can sear the edges into a char.
Air-fry for the char
Air-fry at 200C for 16 min, flipping once and basting with the leftover marinade for colour. The fish is done when the surface blisters and it flakes easily with a fork.
