A firm-fleshed white fish is ideal for this dish; it is not necessary to use an expensive fish. The fish should be pointerled carefully as most white fish tend to flake during cooking.
450g/1lb fillet or steak of any white fish
2 cloves garlic, peeled and coarsely chopped
1/4 -inch cube of root ginger, peeled and coarsely chopped
1/2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1/2 garam masala
1/4 - 1/2 tsp chilli powder
1/4 tsp Tandoori colour or a few drops of red food colouring mixed with 1 tbsp tomato puree
Juice of half a lemon
3 tbsps water
2 tbsps cooking oil
Mix the following ingredients in a small bowl
2 heaped tbsps flour
1/2 tsp chilli powder
1/4 tsp salt
Mix the ground masala, ginger, garlic, the chilli powder and garam masala with the dry ingredients, the flour, chilli powder and salt and blend it well.
Then add the juice of half a lemon and the tandoori colouring and coat the fish fillets with the prepared batter.
Let it marinate for an hour. Then heat the oven till quite hot and prepare a baking tray, by coating it with a thin film of butter.
Arrange the fish fillets on the tray dribble a little oil on the fish fillets and cook in a hot oven for about 15 - 20 minutes.
Remove from oven and gently slide the cooked fillets on to a platter and serve garnished with shredded lettuce leaves, sliced cucumber and raw onion rings. Suitable for freezing.