In my book, the cuisine of India has such a wide variety of regional flavors. There is such a range of diversity in the climates, occupations, and soil type the cuisines that are yielded from. These three influences vary significantly from each other and use locally available spices, herbs, vegetables, and fruits.
While the vast majority of India is vegetarian, India’s coast and islands offer a different take on protein in the diet. With the close proximity to the sea, seafood plays a major role in the diet. This recipe takes the flavors that are familiar with the Indian diet and makes a wicked awesome dish that is perfect for a weekday dinner and with a bottle of your favorite beverage.
- 6 white fish filet (cod, tilapia, haddock cut into 3 inch pieces)
- 1/4 cup plain yogurt
- 1 teaspoon tomato puree
- 1 teaspoon tandoori Marsala powder
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (minced)
- 2 Drops red food color
- 2 green chilies (Anaheim, or Hatch)
- 2 Tablespoons vegetable oil
- kosher salt (to taste)
- In a blender or food processor combine yogurt, tandoori Marsala powder, tomato puree, garlic, ginger, food coloring, green chilies and salt. Blend into a smooth paste.
- In a zip-top type plastic bag, place your fish and pour the marinade mixture over the fish. Ensure that all the fish pieces are covered. Seal the bag and place in a 9 x 13 baking dish and allow to marinade in the refrigerator for at least 1 hour, no longer than 3.
- Heat oil in a non-stick pan over a medium heat.
- Remove the marinated fish and place in the heated pan, and cook 5-8 minutes or until the fish pieces are cooked and browned. Turn the fish pieces from time to time so that they are evenly cooked.
- Remove and drain any excess oil.
- Serve hot with lime wedges, sliced red onion, naan, an aioli and a cold beverage.