How to Filet Fish for Tandoori Fish

Series Summary

Indian Cuisine is part of a unique and rich cultural heritage that traces back to the Vedic period of India's history. Full of herbs and spices, Indian food has been influenced by the vegetarian roots of Hindu Ayurveda and Islamic cuisine of the Middle East. In India, food is not just food, but a distinguishing marker within India's intricate caste system. Ever since the 15th century, Indian spices have been traded throughout Europe and slowly has began to influence Western food culture. Today, it is not uncommon to go to Indian food restaurants or to find Indian spices in Western cuisine. In fact, Indian food has become a delicacy by sheik culture across the Western world. As such, it is important to know how to cook different Indian food recipes.

In this free video series, our expert will show you how to make tandoori fish. This traditional Indian food is a great way to spice things up. Why have plain old fish when you can have this flavorful tandoori fish recipe? Our expert will show you all the steps for preparing this wonderful dish, from frying the spices to making the tandoori sauce, to frying the fish. If you love Indian food but have been afraid to make something on your own, this simple tandoori fish recipe is just the dish for you, and is sure to please the whole family.

Video Transcript

"ALLEN DIWAN: Hi, my name is Allen Diwan. I'm the chef and owner of Kashmir Restaurant, a Kashmir-Indian restaurant in Budapest. We're here on behalf of Expert Village. The dish now we're going to prepare is a fish dish. We're going to prepare a red snapper in a tandoori sauce. And now we're going to pan fry it, and then we're going to maybe put it in the oven for a second or two to cook it thoroughly. So what we're going to do is we're gonna, first of all, prepare our fillet of fish. We'll take the fillets of the red snapper. We're going to make some incisions in the fish, about one centimeter. One centimeter-wide incisions into the red snapper, and we made some--not till the end but we made some cuts into the flesh so that it gives much more space for the spices to be absorbed, and it gives some flexibility to the fish as well. As you can see, that it can--it moves slightly easier, and it's easier to cook. It cooks faster that way. It absorbs much more spices in the marinade that we're going to prepare for that."