Tandoori Fish

In a wood-burning oven - tandoor (which looks like a Central Asian tandoor, huh?), A lot of products are cooked in India. But most often poultry and fish. It is unlikely that you have such an oven at home, so
let's use a conventional oven. If you cook this dish in the country, be sure to grill the fish over charcoal, best of all in a barbecue under a lid - then the taste will be exactly as you need it.

Ingredients

• 800 g sea trout or salmon fillet on skin
• 2 cm fresh ginger root
• 4 large cloves of garlic
• juice of half a lemon
• 4 tbsp. l. thick natural yoghurt
• 1 tbsp. l. with a slide of tomato paste
• 1 tsp - 1 tbsp. l. red hot pepper
• 1 tsp ground turmeric
• 1.5 tbsp. l. coriander seed
• 1.5 tbsp. l. cumin seeds
• salt
• vegetable oil
• ready-made long grain rice for serving

Directions

1. Pour cumin and coriander seeds into a dry preheated skillet and fry, shaking, for 1 minute. Pour into a mortar, cool slightly and crush into powder.
2. Peel and grate the ginger and garlic. Combine the grated ginger, garlic, lemon juice, mortar spices, red pepper, turmeric and salt. Add tomato paste and yogurt, stir until smooth.
3. Peel the fish fillet from the scales, wipe dry with paper towels. Cut the fish into 4-6 pieces. Make several diagonal cuts in the skin.
4. Dip the fillets into the marinade, brushing thoroughly on all sides, especially the cuts on the inside. Cover with plastic wrap and marinate in the refrigerator for 2-3 hours.
5. Then cover the baking sheet with parchment, grease it with vegetable oil. Place the fillet pieces at some distance from each other, skin side up. Pour with vegetable oil and place in an oven preheated to 180 ° C with the grill on for 8 minutes.
6. Then turn the fish over, add a little more oil and return under the grill for 5 minutes. Serve the fish hot with rice.