Tandoori masala is a mixture of spices often applied to meat and then cooked in a tandoor, or a clay oven. Masala is made of many ingredients, including garam masala, garlic, ginger, cayenne pepper and cloves. My family likes to save the trouble of making the powder and instead purchases the Shan brand of Tandoori Masala, available at Global Foods Market or various Indian grocery stores. Applied on a fish with a tasty skin like snapper or salmon, it makes a great one-pan weeknight meal when paired with some roasted vegetables. Enjoy and happy baking!
Tandoori Red Snapper
Adapted from a Bon Appetit recipe
2 servings
2 russet potatoes, peeled and diced
1 red onion, diced
3 Tbsp. avocado oil
Juice of 1 lemon
2 Tbsp. Shan Tandoori masala*, divided
½ Tbsp. garlic powder
2 ½-lb. skin-on red snapper fillets
Lemon wedges for serving
• Preheat the oven to 425 degrees.
• Bring a large pot of salted water to a boil over high heat. Add the potatoes and parboil about 10 minutes until tender. Drain well and let cool completely,
• Transfer the potatoes to a large mixing bowl, then add the onion, oil, lemon juice, ½ tablespoon masala and garlic powder.
• Use a sharp knife to score the skin of the fillets about a ¼-inch deep. Rub the remaining 1½ tablespoons masala all over the fish fillets well, and mix any remaining masala into the potatoes and onions.
• Line a baking sheet with parchment paper and spread the potatoes and onions onto it in an even layer. Place the fillets skin side-up on top of the potatoes and onions. Bake 10 to 15 minutes, until the fish is cooked through.
• Serve immediately with extra lemon wedges to squeeze over the top.
*Available at Global Foods Market
Amrita Song is a longtime contributor to Sauce Magazine and blogs at A Song in Motion.
This article appears in August 2017.
