Tandoori Fish Fry & Masala Powder 👆 l తందూరీ ఫిష్ ఫ్రై & మసాలా రెస్టారంట్ వాళ్ళ సీక్రెట్ రెసిపీ 🐟 😋

Tandoori Fish Masala Powder – 300 g Here is a homemade Indian-style tandoori fish masala powder with a smoky, spicy, tangy flavour and a beautiful red colour. You can use it for tandoori fish in the oven, air fryer, barbecue or on a tawa. This recipe makes approximately 300 g of dry masala powder, suitable for storing and using in batches. Ingredients for 300 g Coriander seeds 65 g Cumin seeds 30 g Kashmiri red chilli powder 55 g Sweet paprika powder 20 g Hot red chilli powder 10 g Garlic powder 20 g Dry ginger powder 12 g Amchur (dry mango) powder 15 g Kasuri methi (dry fenugreek leaves) 10 g Black peppercorns 8 g Turmeric powder 10 g Cinnamon 5 g Cloves 3 g Green cardamom seeds 3 g Black cardamom seeds 2 g Ajwain (carom seeds) 5 g Nutmeg powder 1 g Extra coriander powder 26 g Total 300 g Preparation method Dry-roast the coriander seeds, cumin seeds, peppercorns, cinnamon, cloves, cardamom seeds and ajwain on low heat for 2–3 minutes, until fragrant. Do not burn them. Cool the roasted spices completely. Grind them into a fine powder. Add the Kashmiri chilli powder, hot chilli powder, garlic powder, ginger powder, amchur, turmeric, kasuri methi, nutmeg and extra coriander powder. Mix thoroughly. Important: This is a salt-free blend, so you can control the salt separately when marinating fish. For 1 kilo fish: Tandoori fish masala: 3 tablespoons Chilli powder tbsp Ginger-garlic paste: 2 tablespoon Lemon juice: 1 tablespoon Turmeric half tsp Salt: to taste Mix everything, add tbsp oil, coat the fish and marinate in the refrigerator for overnight or minimum 6 hours Grill, air-fry or cook on a tawa until the fish is cooked through. Cooking time depends on the thickness and type of fish. Storage and shelf life of masala Store in a completely dry, airtight glass jar. Keep away from moisture, heat and sunlight. Best flavour: use within 2–3 months. Always use a dry spoon.