Oven baked Barramundi made better in Tandoori spices!
What We Send
What You'll Require
- 2 x Heavy bottom pot
- 2 x Wooden Spoon / Spatula
- 2 x Serving Bowls
Marinate the fish in the tandoori marinade for 15 minutes.
Wash rice 2-3 times in cold water till water runs clear.
Soak in cold water for 20 minutes.
Wash and drain salad veggies.
Wash and dice tomato
Cooking Basmati Rice
In a heavy bottom pot add 1.5 ltr of water, salt and a tsp of oil to heat.
Drain the water from the rice and add to a pot of water, bring to a boil on medium heat for 10-15 minutes.
Let it Drain completely, fluff with a fork. Keep aside for tempering to make Lemon Rice.
Making Lemon Rice
Heat 1-2 tsp oil a frying pan, add the Lemon Rice tempering mix. Add cooked rice.
Toss for 1-2 minutes to mix well. Add curry leaf and chopped coriander.
Add lemon juice , mix well and remove from heat.
Cooking Tandoori Barramundi
Grease the baking rack, place the marinated Barramundi (skin on top) on the rack.
Place the rack on a baking tray. Drizzle oil over the fish.
Put into the pre-heated oven at 180 deg Celsius. and cook for 10-15 minutes till fish is cooked well.
Note: Prepare Kachumber salad while fish is cooking.
Make the Kachumber Salad
Put the washed Salad veggies and diced tomato in a serving bowl, add salad seasoning.
Spoon Lemon Rice on a plate, place Tandoori Barramundi. Garnish with chopped coriander. Serve hot with Mint-Yogurt Chutney and Kachumber Salad.