Things You'll Need:
- 2 large red snapper fillets
- 1 tsp. coriander seeds
- 1 tsp. cumin seeds
- Salt (to taste)
- 2 tbsp. freshly squeezed lemon juice
- 2 cloves garlic
- 2 tsp. raw ginger
- 1 tsp. chili powder
- 1 tsp. dried turmeric
- 1 tsp. tomato paste
- 1 cup plain yogurt
- Vegetable oil
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Step 1
Use a knife to make a few slashes across the red snapper fillets. These will create more room for the spices to be absorbed and will help the fish to cook faster.
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Step 2
Heat a small skillet with a burner on high, and add the cumin seeds and coriander seeds. Add salt for flavor and dry roast the seeds, stirring constantly for about a minute to release the flavor. Remove the pan from the heat and let it cool slightly.
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Step 3
Place the seeds on a cutting board and crush them coarsely with a rolling pin. Put them on a cool plate and set them aside.
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Step 4
Blend the garlic and ginger in a food processor to create a paste and set aside.
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Step 5
Make tandoori marinade by squeezing the fresh lemon juice into a mixing bowl and straining it through your fingers to remove the seeds. Stir in the ginger and garlic paste, tomato paste, salt, chili powder and dried turmeric. Add the coriander seeds and cumin seeds and mix the marinade thoroughly.
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Step 6
Stir the yogurt into the tandoori marinade, blending it to form a smooth paste. Dip the red snapper fillets into the tandoori marinade, skin side first, making sure the marinade fits into the slashes. Allow the fish to marinade for 2 to 3 hours.
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Step 7
Heat the vegetable oil in a skillet, and sear the fillets skin side down for about 2 to 3 minutes. Flip them over and repeat on the other side. Place the fillets in a preheated 150-degree oven and bake them for 5 to 6 minutes. Remove the fillets from oven and serve.
