This is an easy Indian tandoori fish masala recipe that's low carb and quick to make!
My favorite types of fish to use for this Indian recipe are catfish, tilapia, halibut, or cod. If those are hard to find, then know that any whitefish will work well.
Want to try another tasty meal? Give my Lamb Chops a try!
- whitefish (catfish, tilapia, cod, halibut, etc)
- turmeric powder or fresh
- coriander powder
- tandoori masala (I like Raja Brand)
- black pepper
- red chili powder
- cilantro for garnishment
Combine the fish masala ingredients.
Add the patted dry fish filets one at a time to lightly coat them each.
Marinate by setting it aside until you are ready to cook (I don't recommend marinating longer than 24 hours).
Place the fish in a crisper pan and cook at 400 degrees for about 15 minutes.
Garnish with cilantro and enjoy!
- Crisper Pan for oven method
- Wide flat pan for stove top method
- Large bowl for marinating and making the tandoori fish masala
- Tandoori Masala- Use any brand of tandoori masala available. A little goes a long way in this recipe.
- Kashmiri Chili Powder- substitute with paprika
- Less Spice- Add very little spices (ginger, garlic, tandoori masala, Kashmiri chili, and red chili powder)
- More Spice- Garnish with fresh green chili peppers.
Storage and Reheating
Marinating- The fish can be marinated for about 24 hours but I do not recommend anything more than that since the fish masala has salt.
Reheating- Use a toaster or oven to reheat the cooked fish in a pan with a cover until heated through at 350 degrees. Feel free to use foil as a cover.
You can use any white fish that is readily available to you. In my experience, I have used the following and all have worked well...
- Catfish (Indian Catfish is my favorite)
- Dover Sol
Pair it with...
- Slaw, Avocado, and an Onion Salad for Fish Tacos
- Onion Salad and lemon wedge
- White Rice
- Masala Rice
- I do not recommend marinating the fish for more than 24 hours.
- Let the fish sit at room temperature for at least 15 minutes before cooking.
- Oven baked results in a delicious soft flaky texture.
- When cooking the fish in a pan, I only like to flip it once. Cook the second side for half the time the first time was cooked. Hence, cook for 4 minutes, flip, and cook for 2 minutes.
Tandoori Fish Recipe- Oven Baked or Pan Seared
Fish Masala Ingredients
- 1 teaspoon fresh grated garlic
- ½ teaspoon ginger
- 1 teaspoon turmeric (fresh preferred)
- 2 tablespoon dry coriander powder
- 1 teaspoon tandoori masala (I like Raja Brand)
- 1 teaspoon black pepper
- 1 teaspoon Kashmiri chili powder
- 3 tablespoon water
- 1 tablespoon oil
- ¾ teaspoon salt (I use Mortons iodized salt)
- red chili powder
- 1½ lb white fish (catfish, tilapia, cod, halibut, etc)
- lemon wedge for garnishment.
- cilantro for garnishment
Making the Fish Masala and Marinating the Fish
- Combine the fish masala ingredients and set the bowl aside.
- Add the patted dry fish filets to the bowl and try to cover them all with masala the best you can.
- Set it aside until you are ready to cook.
- Before cooking, keep the fish at room temperature for about 15-20 minutes.
Stove Top Cooking Instructions
- Heat a pan on high heat. After it is heated through, spray a little oil on the pan and then lay the filets flat to cook making sure not to over crowd the pan.
- Flip each filet over and cook for an additional 2 minutes. SIDE NOTE: Cook the second side of the fish only half the time you cooked the first side.
- Remove filets from the pan, garnish with cilantro, and serve with a fresh lemon wedge.
Oven Cooking Method
- Heat oven to 400 degrees and place the oven rack at least two settings down from the top.
- Line the bottom of the crisper pan with parchment paper then place the crisper rack over it.
- One filet at time lay it on top trying not to overcrowd the pan.
- Cook the fish in the oven for about 15 minutes. Time will vary based on thickness of the fish. There is no flipping needed when using this method.
- Remove from the oven, garnish with cilantro, and serve warm.
A tender white flaky fish marinated with herbs and spices that is traditionally made in a Tandoori Oven. Spices like garlic, ginger, red chili powder, and a combination of masala make up the tandoori flavored base.
You bet! When using the right fish this recipe is perfect for Whole30, paleo, and keto diets.
An oven is made in many shapes and sizes, but normally a cylinder imitating the shape of a beehive.
A mixture of coriander powder, Kashmiri chili, garam masala, cumin powder, turmeric powder, and a few other spices make up the majority of the seasoning.
Using the spices listed marinate the fish and set it aside until ready to cook.
With the right kitchen, yes you can cook fish in a microwave. Look into buying a steamer that is made specifically to steam foods such as this Microwave Fish Gadget.
When you are ready to cook, lay the fish on an oven rack pan and spray some oil on top of the fish. Then bake for 15 minutes at 400.
I highly recommend a white flaky fish such as catfish, tilapia, halibut, or cod.
Wash with water and pat it dry before cooking.