Tandoori Fish and Tapioca Chips
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Main
Cuisine: Indian
Serves: 4
Ingredients
For the Fish
  • Tilapia - 2 large slices
Marinade
  • 1 tsp fresh garlic paste
  • 1 tsp fresh ginger paste
  • ½ tsp garam masala
  • 1 tsp kashmiri red chili powder( use accordingly)
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp crushed kasoori meethi leaves
  • 2 tbsp chickpea flour
  • 2 tsp thick yogurt
  • ½ tsp lemon juice
  • 1 tsp salt
  • 2 tsp vegetable oil + 2 tsp oil for pan frying
  • red food coloring(optional, you could use beet juice for coloring too)
For Tapioca-Yucca chips
  • 1 large Yucca Root
  • 4 whole garlic cloves
  • 2 tbsp chopped cilantro
  • salt
  • Vegetable Oil for frying
Instructions
For the fish
  1. Wash the fish and pat dry very well. Dice it to 2 inch pieces and set aside.
  2. Mix all the ingredients for the marinade along with the oil and add the fish cubes and coat all the sides, cover and leave in the refrigerator for at least an hour or overnight.
  3. Add a tsp of any flavorless oil in a non stick pan and let it the pan heat up. Fry the coated fish pieces. Turn after a minute on each side. This fish does cook fast, keep an eye.
  4. Take it out on a paper towel, drain excess oil and Serve Warm with a wedge of lemon.
Tapioca-Yucca Chips
  1. Peel and slice the yucca root thinly. Pat it dry.
  2. Deep fry in vegetable oil. Take it out when it is golden brown, and drain out excess oil.
  3. Sprinkle immediately with some sea salt, garlic and cilantro.
  4. Serve with Fish.
Notes
You can use an fish but something which is fleshy and doesn't have a lot of bones/thorns.
The marinade can be use for chicken, paneer too.
For the yucca, you could cut it like fries and bake it too.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/03/01/tandoori-fish-and-yucca-chips/