Chef's Recipes

Tandoori fish fillets with capsicum

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

  • 20 mins preparation
  • 10 mins cooking
  • 3 hrs marinating
  • Serves 4
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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)


  • 1
    Put the yoghurt in a strainer lined with muslin cloth for about 2 hours to drain off all the whey. Cut barrumundi fillets into 5cm cubes. Season to taste with sea salt, add lemon juice and set aside.
  • 2
    Peel ginger and garlic and grind together into a fine paste in a blender with a little water. Cut the capsicums to the same size as the fish and place in a separate bowl with some salt and lemon juice. Place the yoghurt, cream, ground ginger and garlic, carom seeds and chilli powder in a bowl and blend with a whisk. Place the fish into this mix, adjust the seasoning and marinate in the refrigerator for 3 hours.
  • 3
    Thread the fish and capsicum alternately onto skewers. Preheat the tandoor or chargrill to high. Cook for 6 minutes, remove and rest the skewers to let the excess moisture drain and collect in a tray. Just prior to serving, resume cooking for a further 3 minutes. Alternatively, this can be cooked in the oven. Preheat the oven to 200C. It will need a longer cooking time than on a grill. Baste with some oil if desired.