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Almond Crusted Tandoori Fish

Almond Crusted Tandoori Fish


Almond slivers (unpeeled) – 50 g

John dory or any white flesh fish – 100 g

Panko breadcrumbs – 15 g

For Butter:

Butter – 50 g

Ginger and garlic paste – 2 g

Vinegar – 5 ml

Kashmiri red chili powder – 2 g

Ajwain – 1 g

Chaat masala – 2 g

Salt – to taste


Wash and cut fish fillet into 4″ x 1.5″ pieces.

Pat dry using a clean kitchen cloth.

For masala butter, take soft butter in a grinding jar with all the ingredients.

Blitz till all ingredients are mixed nicely without melting the butter.

Mix panko breadcrumbs in masala butter.

Place fish pieces on a greased baking tray and spread about 10 gms of masala butter on each piece evenly.

Then, crust the fish with almond slivers. Bake the buttered fish in a preheated oven for 6-8 minutes. Serve hot.

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