Almond Crusted Tandoori Fish
Almond slivers (unpeeled) – 50 g
John dory or any white flesh fish – 100 g
Panko breadcrumbs – 15 g
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.