Tandoori fish fillets with capsicum | Gourmet Traveller
Australian Gourmet Traveller chefs' recipe for tandoori fish fillets with capsicum by Anil Ashokan
Ingredients
- 280 gm natural yoghurt (1 cup)
- 800 gm wild barramundi fillets (see note)
- 2 lemons, juice only
- 2½ cm piece of ginger
- 6 cloves of garlic
- 2 large red capsicums
- 2 tbsp pouring cream
- ½ tsp carom seeds (see note)
- 1 tbsp chilli powder
- For grilling: vegetable oil (optional)
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