INGREDIENTS
King fish fillet (thinly sliced), 350gms/3 pieces
Lemon juice, 70ml
Ginger garlic paste, 25 gms
Salt to taste
Chile powder, 1.5 tsp
Garam masala powder, ½ tsp
Vegetable oil, 125 ml
Basmati rice, 125 gms
Saffron, a pinch
Bay leaf, 2 pieces
METHOD
1. Add lemon juice and salt to the sliced king fish fillet and leave for 15 minutes.
2. Prepare a marinade of lemon juice, vegetable oil, ginger garlic paste chili powder, Garam masala and salt. Dip the fish in the marinade and refrigerate for two hours.
3. Clean and soak the rice for 20 minutes. In a vessel, heat the oil and add bay leaf, the drained rice and saffron and add water sufficient to cook the rice. Allow to cook for 25 to 30 minutes.
4. Take out the king fish. Roll up firmly and tie with a kitchen thread
5. Pre-heat the oven to 200C, and roast the fish for 15 minutes, basting once or twice with oil
6. Serve the cooked saffron rice with tandoori fish
