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Fish in tandoori spices with a spring salad and onions

Tandoori Fish Tikka Salad

Gluten free, dairy free and grain free Fish tikka recipe that comes together in minutes

Course Main Course
Cuisine Indian
Keyword Fish, Paleo, Tikka Masala
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4

Ingredients

  • 4 ( 4oz Each) barramundi filets thawed if using frozen

Tandoori Spice Mix

  • 1 teaspoon Kashmiri red chilli powder Or Spanish paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon garam masala
  • 1/8 teaspoon ajwain bishop’s weed - slightly crushed with a rolling pin
  • 1 tablespoon fenugreek leaves

Rest of the marinade

  • 1 Tbs onion powder
  • 1/4 teaspoon asafetida
  • 1 tablespoon grated ginger
  • 1 tablespoon grated garlic
  • 1 tablespoon of avocado oil
  • 1 egg
  • Salt to taste

Oil for pan frying

  • 2-3 tablespoon avocado oil

Instructions

  1. Using a kitchen towel, pat dry the fish fillets

  2. In a medium bowl, mix all the spices for the tandoori spice mix , 1 tbs oil, egg and the salt to make a marinade

  3. Coat each piece of fish with marinade on both sides and let it sit for at least 15 minutes

  4. Heat a cast iron pan (or any pan that is not nonstick) and put the 2 tablespoons of the oil in

  5. Gently lower 2 of the fillets into the pan and cook on medium high heat, until crisp at the bottom

  6. Turn the fillets over and cook on medium heat until cooked through (Internal temperature around 145* F and the fish is crisp on both sides)

  7. Repeat for the next two fillets. You may need to add in another tablespoon of oil if the fish soaks up oil

  8. This can be served with a chutney as an appetizer or mixed in with salad greens of your choice to make a salad