Chef's Recipes

Tandoori fish fillets with capsicum

Australian Gourmet Traveller chefs' recipe for tandoori fish fillets with capsicum by Anil Ashokan

By Anil Ashokan
Tandoori fish fillets with capsicum
Tandoori fish fillets with capsicum

"The traditional fish tikka is cooked in the tandoor, a clay oven, so this is a slight variation. I have chosen wild barramundi as it lends itself well to the marinade and cooks well in the intense heat." This recipe is from the book by Anil Ashokan (Allen & Unwin, $39.95 pbk).

Mahi aur simla mirch ka soola


  • 280 gm natural yoghurt (1 cup)
  • 800 gm wild barramundi fillets (see note)
  • 2 lemons, juice only
  • 2½ cm piece of ginger
  • 6 cloves of garlic
  • 2 large red capsicums
  • 2 tbsp pouring cream
  • ½ tsp carom seeds (see note)
  • 1 tbsp chilli powder
  • For grilling: vegetable oil (optional)


  • Author: Anil Ashokan