Tasty recipe for air fried tandoori fish. Recipe with step by step pictures
This is a very simple recipe for Fish Tandoori made in an air fryer. The same can be baked in an oven. I have given the details of both the procedures below. The fish comes out perfectly grilled every single time and the addition of cream and cheese in the marination makes it rich and finger licking good.
I have used karimeen – Kerala Style Pearspot Fish today. Pomfret, Mackerel, snapper also works very well for this recipe.
Now lets make an awesome and relatively healthy Tandoori Fish. Here is what you will need. Note: Use thick ginger garlic paste. For hung curd, place curd / yogurt on a muslin cloth and let it drain for 30 minutes. The leftover thick curd is what we will use for the recipe.
Take all the ingredients listed under marinade and add it to a small mixie jar. Dont add any water.
Grind all the Masala ingredients to a fine paste. Don’t add water while grinding. Pulse it several times until you get a fine paste. Stop several times and scrape the sides with a spatula so there are no big bits of cheese that remains.
The paste should be smooth. Set aside.
Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep. These cuts / crevices will hold the masalas later. So take time and make as many even cuts as possible. This is a very important step.
Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned.
Marinate the fish in the refrigerator for twenty minutes.
Place the marinated fish in the air fryer ( do not over crowd) and fry them for 15-18 minutes at 350 degrees celcius. Note: Bigger fishes might take more time while smaller fishes / steaks cook faster. So start checking after 12 minutes. Alternatively, you can bake at 200 degrees celcius for 15-20 minutes. (Adjust the timing depending on the size of the fish)
The fish is done after the air frying time. Fantastic Tandoori fish fry is ready.
Serve with rice and curry.
500 grams fish steaks / whole fish
For the Marinade
1 teaspoon ginger-garlic paste 1/2 teaspoon turmeric powder 1 teaspoon kashmiri red chilli powder 1/4 teaspoon cardamom powder 1/2 teaspoon garam masala 1/4 teaspoon cumin powder 1 teaspoon salt 1 tablespoon lemon juice 2 tablespoon Amul Cheese (or any cheese like mozzarella, cheddar etc..) 2 tablespoon hung curd / yogurt 1 teapsoon honey 2 tablespoon heavy cream
Take all the ingredients listed under marinade and add it to a small mixie jar. Dont add any water.
Grind all the Masala ingredients to a fine paste. Don’t add water while grinding. Pulse it several times until you get a fine paste. Stop several times and scrape the sides with a spatula so there are no big bits of cheese that remains. The paste should be smooth. Set aside.
Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep. These cuts / crevices will hold the masalas later. So take time and make as many even cuts as possible. This is a very important step.
Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned. Marinate the fish in the refrigerator for twenty minutes.
Place the marinated fish in the air fryer ( do not over crowd) and fry them for 15-18 minutes at 350 degrees Celsius. The fish is done after the air frying time. Fantastic Tandoori fish fry is ready.
Notes
Bigger fishes might take more time while smaller fishes / steaks cook faster. So start checking after 12 minutes.
- Author: Suguna Vinodh
- Prep Time: 10 m
- Cook Time: 15 m
500 grams fish steaks / whole fish
For the Marinade
1 teaspoon ginger-garlic paste 1/2 teaspoon turmeric powder 1 teaspoon kashmiri red chilli powder 1/4 teaspoon cardamom powder 1/2 teaspoon garam masala 1/4 teaspoon cumin powder 1 teaspoon salt 1 tablespoon lemon juice 2 tablespoon Amul Cheese (or any cheese like mozzarella, cheddar etc..) 2 tablespoon hung curd / yogurt 1 teapsoon honey 2 tablespoon heavy cream
Take all the ingredients listed under marinade and add it to a small mixie jar. Dont add any water.
Grind all the Masala ingredients to a fine paste. Don’t add water while grinding. Pulse it several times until you get a fine paste. Stop several times and scrape the sides with a spatula so there are no big bits of cheese that remains. The paste should be smooth. Set aside.
Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep. These cuts / crevices will hold the masalas later. So take time and make as many even cuts as possible. This is a very important step.
Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned. Marinate the fish in the refrigerator for twenty minutes.
Place the marinated fish in the air fryer ( do not over crowd) and fry them for 15-18 minutes at 350 degrees Celsius. The fish is done after the air frying time. Fantastic Tandoori fish fry is ready.
Notes
Bigger fishes might take more time while smaller fishes / steaks cook faster. So start checking after 12 minutes.
- Author: Suguna Vinodh
- Prep Time: 10 m
- Cook Time: 15 m
Find it online : https://www.kannammacooks.com/tandoori-fish-air-fried/
Recipe for soya kola urundai made with soya nuggets / meal maker. Recipe for meal maker kola urundai. Easy soya nugget fritters. Step by step pictures. The fritters can be air fried for it to be a healthy.
Easy “naalu mani palagaaram” idea. Soya when ground resembles the texture of meat. I will definitely not say that it tastes like meat but it has got a very familiar bite to it. The addition of all the spices and masalas amps up the flavour of the otherwise boring meal maker. It makes for a fantastic evening snack. Do try it at home.
Take a mixie jar and add in the garlic, ginger, green chillies, fennel seeds, red chillies, fried gram (pottu kadalai), clove and fresh shredded coconut. Grind to a coarse powder. set aside.
Bring a big bowl of water to a rolling boil. Switch off the flame. Add 100 grams of meal maker (roughly about two cups) and the salt to hot water. Let it remain in the hot water for 15 minutes.
After the said time, strain the water. Wash the soya nuggets in cool water. Once cold, take handful of the nuggets and squeeze them to remove the water. Press well to take out as much moisture as possible. Repeat with the remaining nuggets. Make sure to squeeze out as much water as possible. Set aside.
Take in a mixie jar and add in the soya nuggets. Grind the soya to a coarse powder / paste. Some mixie might not grind properly. In that case, try to cut the soya into half and then grind. For some reason, round spherical things dont grind well. So cut into two and then grind. Grind in batches if necessary. Set aside.
Take a bowl and add in the chopped onions, curry leaves, mint leaves and coriander leaves. Add in the salt and garam masala. Add in the coarsely ground powder.
Add in the coarsely ground meal maker / soya.
Add in the aval / poha. Aval will help in absorbing the excess moisture. Mix well to combine. Note: If you are going to be deep frying the mixture, add in the rice flour and besan. If you are planning to air fry, you may omit adding the flours. The addition of the flour will keep the balls from disintegrating in oil when fried.
Roll the mixture into bite sized balls.
Deep Fry Method: Heat oil in a pan. Once the oil is hot, add the balls to the oil. Do not crowd the pan. Also do not touch the balls for two minutes. They are very fragile. They will break and disintegrate in oil. So after adding the balls to the hot oil, just leave it for two minutes. Do not touch, turn with a spatula.
When the kolas are golden, remove from oil and drain on paper towels.
Air fry Method: Sprinkle little oil on the balls and place them in an air fryer. Bake for 15 minutes at 200 degree celcius. Try turning the balls after 7-8 minutes. Sprinkle little oil again after 7-8 minutes.
Soya kola urundai is ready. Serve hot with hot and spicy chutney.
5 cloves garlic 1/2 inch piece ginger 3 green chillies 1 teaspoon fennel seeds 2 red chillies 2 tablespoon fried gram (pottu kadalai) 2 cloves 2 tablespoon fresh shredded coconut 2 cups meal maker / soya nuggets (about 100 grams ) 1 teaspoon salt for boiling the nuggets 1 cup finely chopped onions 2 sprigs curry leaves, finely chopped 3 sprigs mint leaves, finely chopped 3 sprigs coriander leaves, finely chopped 1 teaspoon salt 1 teaspoon garam masala 2 tablespoon poha / aval 3 tablespoon besan *see notes 1 tablespoon rice flour *see notes Vegetable oil for deep frying
Take a mixie jar and add in the garlic, ginger, green chillies, fennel seeds, red chillies, fried gram (pottu kadalai), clove and fresh shredded coconut. Grind to a coarse powder. set aside.
Bring a big bowl of water to a rolling boil. Switch off the flame. Add 100 grams of meal maker (roughly about two cups) and the salt to hot water. Let it remain in the hot water for 15 minutes.
After the said time, strain the water. Wash the soya nuggets in cool water. Once cold, take handful of the nuggets and squeeze them to remove the water. Press well to take out as much moisture as possible. Repeat with the remaining nuggets. Make sure to squeeze out as much water as possible. Set aside.
Take in a mixie jar and add in the soya nuggets. Grind the soya to a coarse powder / paste. Some mixie might not grind properly. In that case, try to cut the soya into half and then grind. For some reason, round spherical things dont grind well. So cut into two and then grind. Grind in batches if necessary. Set aside.
Take a bowl and add in the chopped onions, curry leaves, mint leaves and coriander leaves. Add in the salt and garam masala. Add in the coarsely ground powder.
Add in the coarsely ground meal maker / soya.
Add in the aval / poha. Aval will help in absorbing the excess moisture. Mix well to combine.
Roll the mixture into bite sized balls.
Deep Fry Method: Heat oil in a pan. Once the oil is hot, add the balls to the oil. Do not crowd the pan. Also do not touch the balls for two minutes. They are very fragile. They will break and disintegrate in oil. So after adding the balls to the hot oil, just leave it for two minutes. Do not touch, turn with a spatula. When the kolas are golden, remove from oil and drain on paper towels.
Air fry Method: Sprinkle little oil on the balls and place them in an air fryer. Bake for 15 minutes at 200 degree celcius. Try turning the balls after 7-8 minutes. Sprinkle little oil again after 7-8 minutes.
Notes
If you are going to be deep frying the mixture, add in the rice flour and besan. If you are planning to air fry, you may omit adding the flours. The addition of the flour will keep the balls from disintegrating in oil when deep fried.
- Author: Suguna Vinodh
